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French Onion Soup Strudel

Total Time: 75 MIN Makes: 8 servings
Prep Time: 20 MIN Cook Time: 55 MIN

Recipe by Executive Chef Eric AberHomegrown Café, Newark, Delaware

  • 6 cups yellow onions, Julienne into 1/4-inch pieces
  • Cooking spray, as needed
  • 1 1/2 cups beef stock, no salt!
  • 2 teaspoons fresh Thyme leaves
  • 1 teaspoon black pepper
  • 16 sheets Athens® Phyllo Dough (9″ x 14″), thawed
  • 1/2 cup low fat Swiss or Gruyere cheese, shredded


In a medium non-stick skillet sprayed with cooking spray over medium low heat, cook onions stirring very frequently to prevent scorching on the bottom of the pan. While the onions are cooking, in a small saucepan, reduce the beef stock until only 1/4 cup remains, 10-15 minutes. When onions are caramelized, and reduced to about 2 ½ cups add beef stock reduction, thyme, black pepper and cook for 5 minutes over low heat to marry flavors. Cool completely.
Lay a sheet of the Phyllo dough on a work surface, spray the Phyllo generously with cooking spray. Repeat 7 times more stacking each Phyllo sheet on top of the previous. Repeat with the remaining Phyllo sheets to create two eight-sheet sets.
Spread the cheese along the short side on the Phyllo set then top with half of the cooled onion mixture. Roll the Phyllo up over the filling. Fold the left and right end over 1 inch and then roll to the end of the Phyllo to form a strudel. Roll the strudel up to the end of the Phyllo dough. Repeat with the other Phyllo set and the remaining filling. Place both strudels on an ungreased baking sheet seam-side down. Score each strudel into four pieces. Lightly spray the strudels with cooking spray.
Bake in a preheated 350°F oven for 15-20 minutes until golden and crisp. Remove strudels from the oven and let set for 2-3 minutes before cutting. Cut each strudel into four pieces. Serve immediately.
Tip: The filling can be prepared ahead of time and refrigerated.


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