Iranian onion soup

Name: Iranian onion soup
Yield: Serves 4–6
Cuisine: Iran
Ingredients: yogurt, to serve (optional); 2 eggs; 1 teaspoon crushed dried mint, to garnish; sugar (optional); ½ teaspoon ground cinnamon; juice of 3 lemons or 4 limes; 1.5 litres vegetable stock or water; salt, to taste; 1 teaspoon turmeric; 1 tablespoon dried fenugreek leaves; 2 tablespoons plain flour; 4 tablespoons sunflower oil; 4 medium to large onions, halved and thinly sliced

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Winter Food

By Jill Norman

Published 2005

About

The flavours of turmeric and fenugreek in this peasant soup make it richly warming. The turmeric adds depth and a pale golden colour and the fenugreek a savoury aroma that combines well with the mellowness of the onions. Dried fenugreek leaves can be bought from Indian and Iranian shops and from some on-line spice merchants.

Ingredients

4 medium to large onions, halved and thinly sliced
4 tablespoons sunflower oil
2 tablespoons<

Asia
Iran
Vegetarian
Soup

Method

Fry the onions gently in 3 tablespoons of the oil for 10–15 minutes until golden brown. Stir in the flour, fenugreek, turmeric and a little salt. Keep stirring as you add the stock or water and the lemon or lime juice. Cover the pan, bring the liquid to the boil, then lower the heat and simme