Persian Style Onion Soup

Total Time
1hr 5mins
Prep
5 mins
Cook
1 hr

I think it comes from Gordon Ramsay's Healthy Appetite

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Ingredients

Nutrition

Directions

  1. Heat 2 tbsp olive oil, the onions and some seasoning. Cover and seat for 12-15 minutes until the onions are soft, lifting the lid and stirring occasionally.
  2. Add the spices, dried mint and remaining oil, then stir in the flour, cook, stirring frequently, for 3-5 minutes.
  3. Gradually pour in stock, whisking as you do so to prevent any lumps forming.
  4. When it has all been added, drop in the cinnamon stick and simmer over a low heat, partially covered with the lid, for 30-40 minutes.
  5. Stir in the lemon juice and sugar, then taste and adjust the seasoning. Discard the cinnamon stick. Ladle the soup into warm bowls and scatter over the herbs to serve.
Most Helpful

5 5

*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

5 5

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!

5 5

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]