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How to make Greek monk onion soup (monarcho soupa)

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mj_toronto8

mj_toronto8

Active member
This is the soup of the monks!! I love it and you probably will too

1/4 cup plus 2 tablespoons Greek olive oil
3 large onions, cut into quarters and sliced thin
4 cups plus 2 tablespoons water
Salt, to taste
Pepper, to taste
2 slices whole grain bread, crusts removed and cut into 1/2-inch pieces – use gluten free bread if following a gluten free diet
4 tablespoons fresh, chopped parsley, to garnish

Monarcho-Soupa-720x473.jpeg
 
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mj_toronto8 said:
This is the soup of the monks!! I love it and you probably will too

1/4 cup plus 2 tablespoons Greek olive oil
3 large onions, cut into quarters and sliced thin
4 cups plus 2 tablespoons water
Salt, to taste
Pepper, to taste
2 slices whole grain bread, crusts removed and cut into 1/2-inch pieces – use gluten free bread if following a gluten free diet
4 tablespoons fresh, chopped parsley, to garnish

View attachment 500
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This sounds so tasty! Kind of reminds me of French Onion Soup!!
 
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Dough:
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Custard:
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  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
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  • Ground cinnamon, for sprinkling (optional)
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  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
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    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
    • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
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