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French Onion Soup Strudel

Total Time: 1 HR 15 MIN Makes: 8 servings
Prep Time: 20 MIN Cook Time: 55 MIN

Recipe by Executive Chef Eric Aber Homegrown Café, Newark, Delaware

  • 16 sheets Athens® Phyllo Dough (9″ x 14″), thawed
  • 6 cups yellow onions, Julienne into 1/4-inch pieces
  • Cooking spray, as needed
  • 1 1/2 cups beef stock
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon black pepper
  • 1/2 cup  Swiss or Gruyere cheese, shredded


Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.

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 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.

Unroll and cover phyllo with plastic wrap, then a damp towel to prevent drying out. Place one sheet of phyllo on work surface, spray phyllo generously with cooking spray. Repeat 7 times more stacking each phyllo sheet on top of the previous. Repeat process with the eight remaining phyllo sheets to create a second eight-sheet set

Spread  cheese along the short side of phyllo then top with half of the cooled onion mixture. Roll phyllo up over the filling. Fold the left and right end over 1 inch and then roll to the end forming a strudel. Repeat with the second phyllo set and filling.

Place strudels on an ungreased baking sheet seam-side down. Score each into four pieces. Lightly spray the strudels with cooking spray. Bake 15-20 minutes until golden and crisp. Remove strudels from oven and let set for 2-3 minutes before cutting. Cut each strudel into four pieces. Serve immediately.


The filling can be prepared ahead of time and refrigerated.