Ingredients for Persian Style Onion Soup
- 4 tablespoons olive oil
- 3 large onions, thinly sliced
- 1 teaspoon salt and 1/2 teaspoon black pepper, plus more to taste
- 1/2 teaspoon ground turmeric
- fenugreek seeds
- 2 tablespoons dried mint
- 2 tablespoons plain flour
- vegetables
- 1 cinnamon stick
- 2 tablespoons lemon juice
- 1 teaspoon caster sugar
- fresh parsley for garnish
- 1 teaspoon ground cumin
- 1/4 teaspoon saffron threads (optional)
- 6 cups chicken or vegetable stock
- fresh chives for garnish
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How to Make Persian Style Onion Soup
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the thinly sliced onions and season with 1 teaspoon of salt and ½ teaspoon of black pepper.
- Cover the pot and cook for 12-15 minutes, stirring occasionally, until the onions are softened and translucent. Lift the lid to allow steam to escape periodically.
- Add the remaining 2 tablespoons of olive oil, ground cumin (1 teaspoon), turmeric (½ teaspoon), saffron threads (¼ teaspoon, if using), and dried mint (2 tablespoons). Stir well to combine.
- Sprinkle in 2 tablespoons of flour and cook, stirring continuously for 3-5 minutes, until the flour is lightly toasted and the mixture is fragrant.
- Gradually whisk in the 6 cups of stock, ensuring no lumps form. Continue whisking until smooth.
- Add the cinnamon stick and bring to a gentle simmer. Reduce the heat to low, partially cover the pot, and simmer for 30-40 minutes, allowing the flavors to meld.
- Stir in the lemon juice (2 tablespoons) and sugar (1 teaspoon). Taste and adjust the seasoning with salt and pepper as needed.
- Remove the cinnamon stick.
- Ladle the soup into warm bowls and garnish with fresh parsley or chives before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
37g
Fat
7g
Carbs
7g
