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    You are in: Home / Community Forums / Middle East & North Africa / Request : Onion soup
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    Request : Onion soup

    Sage0925
    Sat May 14, 2011 11:54 pm
    Newbie "Fry Cook" Poster
    When I was in my teens, I had a friend from Egypt. At her house for dinner one night, her mother cooked the most fabulous onion soup I have ever tasted. The only thing I can tell you about it is that it was a creamy type soup, and may have been made with fried (browned) onions. She served it with pita bread, and I have been haunted by it for years.

    I know I'm making a big assumption here, assuming that the soup was of Middle Eastern origin, just because the family was from Egypt, but I gotta start somewhere.

    Can anybody help me out here? Thanks! icon_biggrin.gif
    Elmotoo
    Mon May 16, 2011 4:41 pm
    Forum Host
    I'll see what I can find!
    Sage0925
    Mon May 16, 2011 9:55 pm
    Newbie "Fry Cook" Poster
    Thank you very much! I've been wandering around on all the Middle Eastern sites I can find, and haven't found it yet.
    Cookgirl
    Sun May 22, 2011 10:38 pm
    Forum Host
    I have this one, but it's Turkish:

    Turkish Onion Soup/Sogan Corbasi
    Sage0925
    Mon May 23, 2011 12:37 pm
    Newbie "Fry Cook" Poster
    S'ok...I'll try it. Maybe I can figure a way to make it taste like what I am looking for. Thanks!
    Sage0925
    Mon May 23, 2011 1:02 pm
    Newbie "Fry Cook" Poster
    You know...I'm thinking that if I roast the onion first, I might get the flavor I'm looking for.
    Elmotoo
    Mon May 30, 2011 2:43 pm
    Forum Host
    i typed 'Egyptian Onion soup' into Google & got a bunch of stuff... most of them very similar to this:

    http://en.petitchef.com/recipes/egyptian-onion-soup-fid-825836

    the persian version is a bit different - http://suzette.typepad.com/the_joy_of_soup/2001/12/persian_onion_s.html

    the rest was unrelated stuff.

    hope this helps?

    xo Bethie
    Sage0925
    Wed Jun 01, 2011 5:23 pm
    Newbie "Fry Cook" Poster
    Thanks, very much! With al
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