6 Reviews

*Superb* I've had lots of onion soups before, but they have all had a beef broth base. This is so good with chicken. I also loved the spices, and I'd certainly not thought of adding cinnamon and mint. This is definately a keeper. I did have a problem finding fenugeek though. I found on the internet where you could substitute with mustard seed. I don't understand that, as apparently fenugeek has a bit of a licorice taste, but I went with the mustard seeds anyway. :D Thanks littlemafia for a wonderful taste experience. Made for: Soup is On! ~ Jan 2010 - Diabetic Forum

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Diana #2 January 08, 2010

Delicious! So full of flavor! I made this just as written, but my mint was fresh. This is even better when reheated since the flavors have time to meld. The fresh cilantro garnish is a must. Thanx for sharing!

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*Parsley* April 29, 2012

I do appreciate the ability to purchase so many things through Amazon, & that was where I got my fenugreek seeds for this recipe! I kept this vegetarian as I included some homemade vegetable stock that I usually have onhand! Most definitely enjoyed this one over any other onion soups I've had previously! Thanks for sharing the recipe! [Made & reviewed while in the Middle East with ZWT6]

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Sydney Mike June 13, 2010

great!

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Chef Sepah January 30, 2011

Hmmm, items got lost in my first review of this. This is truly an excellent soup! I halved the recipe, and an additional thought: I did not add the sugar. But that's me not having a sweet tooth. Will make this again. Made for Veg'n Swap Dec 2010.

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Diann is Cooking January 07, 2011

So very sorry-this didn't work for us. :(

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COOKGIRl October 05, 2010
Persian Style Onion Soup