1/5 Photos of Turkish Onion Soup/Sogan Corbasi
From turkishcookbook.com. This delicious soup was very quick and easy to make! As part of my ongoing journey to learn Turkish cuisine...the very most a working knowledge.
My Private Note
Units: US | Metric
- 2 tablespoons butter plus 1 teaspoon butter
- 1 garlic clove, minced
- salt, to taste
- pepper, to taste (I added white pepper with the garlic and black pepper for garnish)
- 3 tablespoons flour
- 1 large white onion, cut into 1/4 inch slices, rings separated
- 1 cup whole milk
- 1/2 cup- 1 cup white wine (read *Note)
- 1 cup vegetable broth (can substitute chicken broth)
- 1*Note, update 1 July 2011: I reduced the amount of wine to 1/2 cup from the original 1 cup. A few reviewers mentioned that there was an overpowering wine taste. Test soup with one half cup wine, then add more if you want a more pronounced flavor. Thank you, reviewers! You keep Cookgirl on her toes!
- 2In a medium pot, melt the butter on low-medium heat. Add the garlic, salt and white pepper. Saute just until the the garlic starts to smell-only 45 seconds to 1 minute max.
- 3Whisk in the flour.
- 4Add the onion rings then slowly pour milk in the pot while stirring constantly. Pour in the wine and vegetable broth, stirring slowly. Cook until the onions are tender on low heat, stirring occasionally. *Be careful not to boil the mixture!*.
- 5Immediately ladle into individual bowls. Sprinkle with a light touch of ground cinnamon on each serving.
- 6Garnish with fresh parsley.
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Nutritional Facts for Turkish Onion Soup/Sogan Corbasi
Serving Size: 1 (152 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 251.1
- Calories from Fat 141
- Total Fat 15.6 g
- Saturated Fat 9.6 g
- Cholesterol 42.7 mg
- Sodium 157.3 mg
- Total Carbohydrate 22.3 g
- Dietary Fiber 1.6 g
- Sugars 9.4 g
- Protein 6.0 g
The following items or measurements are not included: