Greek Onion Soup

This Greek onion soup takes a completely different approach than the heavy, cheese-topped French version. Yogurt stirred into the broth gives it a creamy, tangy body while a chopped potato thickens the soup naturally as it simmers and starts to break down.

The yogurt goes in before the stock, mixed with the sauteed onions, garlic, and potato so it integrates smoothly rather than curdling. Marjoram and bay leaves add a warm, herbal note that’s distinctly Mediterranean. Twenty minutes of covered simmering is all it takes for the potato to soften and the flavors to come together.

This is a lighter soup than most onion soups you’ll find. No bread, no melted cheese, no heavy cream. The yogurt provides creaminess without the heaviness, making this a great starter or a light lunch with some crusty bread on the side.

Kitchen Tips

• Fry the onions gently for just 2 minutes. This soup doesn’t want caramelized onions. You want them softened but still light.
• Mix the yogurt in thoroughly before adding the stock. Adding yogurt to hot liquid can cause it to curdle if not properly incorporated.
• The potato will partially dissolve during simmering, thickening the soup naturally. Cut it small for faster breakdown.
• Remove the bay leaves before serving.

Variations

• Blend the soup smooth for a velvety, creamy-style presentation.
• Add a squeeze of lemon juice before serving for extra Greek-style brightness.
• Top with crumbled feta and a drizzle of olive oil for a more substantial bowl.