Onion Soup

Name: Onion Soup (Eshkeneh)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: drained yogurt and lavash bread; drained yogurt and lavash bread; 3 eggs; 1 tablespoon grape molasses or sugar; 1 tablespoon grape molasses or sugar; 3 russet potatoes, peeled and cut in halves; ½ teaspoon freshly ground black pepper; 1 teaspoon turmeric; 2 tablespoons flour; 2 tablespoons dried fenugreek leaves; 8 cups (1.9 l) water; 1 cup (150 g) dried pitted tart cherries or 2 tablespoons pomegranate molasses or ¼ cup (60 ml) lime juice; 1 cup (150 g) dried pitted tart cherries or 2 tablespoons pomegranate molasses or ¼ cup (60 ml) lime juice; 1 cup (150 g) dried pitted tart cherries or 2 tablespoons pomegranate molasses or ¼ cup (60 ml) lime juice; ½ cup (60 ml) oil; 4 onions, peeled and thinly sliced; 1 teaspoon sea salt

Eshkeneh

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
1 hr 50

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

½ cup (60 ml) oil
4 onions, peeled and thinly sliced

Asia
Iran
Vegetarian
Soup
Southeast Asia

Method

In a large pot, heat the oil over medium heat until hot and sauté the onions until golden brown. Add salt, pepper, turmeric, flour, and fenugreek. Sauté for 1 minute. Add water, cherries, and potatoes. Bring to a boil, reduce heat, cover, and simmer over medium heat for 55 minutes or until the potatoes are tender. Adjust seasoning to taste.
Add the eggs and sti