Persian Delight Onion Soup
Dive into the rich flavors of this Persian Delight Onion Soup, a warming bowl of comfort that highlights the sweet and savory characteristics of slowly caramelized onions. Enhanced with aromatic spices such as turmeric and fenugreek, this soup is a delightful blend of textures and tastes, making it a perfect starter or a light meal. Whether shared with family or enjoyed on a cozy night in, this recipe brings a touch of Persian cuisine into your home. Serve with crusty bread for a truly satisfying experience.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Olive oil
3 tablespoons (for sautéing)
Onions
5 large (peeled and thinly sliced)
Sea salt
to taste (for seasoning)
Black pepper
to taste (for seasoning)
Ground turmeric
1/2 teaspoon (for flavor)
Fenugreek seeds
1/2 teaspoon (for flavor)
Dried mint
1/2 teaspoon (for flavor)
Plain flour
2 tablespoons (for thickening)
Vegetable or chicken stock
700 ml (for the soup base)
Cinnamon stick
1 (for flavor)
Lemon
1 (juice to be extracted)
Caster sugar
1 teaspoon (to balance flavors)
Flat-leaf parsley or coriander
3 sprigs (for garnish)
Instructions
1
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced onions and season with sea salt and black pepper. Cover the pot and cook for about 12-15 minutes, stirring occasionally, until the onions are soft and translucent.
2
Once the onions have softened, add the ground turmeric, fenugreek seeds, and dried mint. Stir to combine and cook for another 2 minutes to open up the spices' flavors.
3
Sprinkle the plain flour over the onion mixture and cook for an additional 3-5 minutes, constantly stirring to prevent burning while toasting the flour.
4
Gradually pour in the vegetable or chicken stock, whisking continuously to avoid lumps. When all the stock is incorporated, add the cinnamon stick and bring the soup to a gentle simmer.
5
Partially cover the pot with a lid and let the soup simmer over low heat for 30-40 minutes, allowing the flavors to meld beautifully.
6
After cooking, stir in the fresh lemon juice and caster sugar, tasting for seasoning adjustments. Remove the cinnamon stick before serving.
7
Ladle the fragrant soup into warm bowls, garnishing with chopped flat-leaf parsley or coriander for a burst of freshness. Enjoy hot with slices of bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Persian Delight Onion Soup?
It is a warming and aromatic soup that highlights slowly caramelized onions blended with traditional Persian spices like turmeric, fenugreek, and dried mint.
How many onions do I need for this recipe?
The recipe requires 5 large onions that should be peeled and thinly sliced.
Is this onion soup vegetarian?
Yes, as long as you use vegetable stock instead of chicken stock, this recipe is entirely vegetarian.
What are the primary spices used in this soup?
The key spices include ground turmeric, fenugreek seeds, dried mint, and a whole cinnamon stick.
How long does it take to cook the onions?
The onions should be sautéed for approximately 12-15 minutes until they are soft and translucent.
What type of stock should I use?
You can use either vegetable or chicken stock depending on your dietary preference; the recipe calls for 700 ml.
How is the soup thickened?
The soup is thickened using two tablespoons of plain flour, which is toasted with the onion and spice mixture before adding liquid.
What is the purpose of the cinnamon stick?
The cinnamon stick is used to infuse the broth with a warm, woody aroma and should be removed before serving.
When do I add the lemon juice?
The fresh lemon juice is stirred in after the simmering process is complete to add a bright, acidic finish.
Why is sugar included in the recipe?
A teaspoon of caster sugar is used to balance the savory notes of the onions and the acidity of the lemon.
How long should the soup simmer?
The soup should simmer gently over low heat for 30-40 minutes to allow the flavors to meld.
What can I use for garnish?
You can garnish the soup with freshly chopped flat-leaf parsley or coriander for a burst of freshness.
Can I make this soup gluten-free?
Yes, you can substitute the plain flour with a gluten-free flour blend or a cornstarch slurry to achieve a similar thickness.
What oil is best for sautéing the onions?
The recipe recommends using 3 tablespoons of olive oil for the best flavor.
How do I prevent lumps when adding the stock?
To avoid lumps, pour the stock in gradually while whisking or stirring continuously into the flour and onion mixture.
What is the role of dried mint in Persian cuisine?
Dried mint provides a unique, earthy fragrance that is a staple in many Persian soups and stews.
Is this soup considered healthy?
Yes, it is a healthy option featuring anti-inflammatory turmeric and fiber-rich onions with a light vegetable-based broth.
Can I use red onions instead of white?
While white or yellow onions are traditional for their sweetness, red onions can be used, though they may slightly change the color of the soup.
What should I serve with Persian Delight Onion Soup?
It is best enjoyed with slices of crusty bread or traditional flatbread to soak up the flavorful broth.
How much dried mint is required?
The recipe calls for 1/2 teaspoon of dried mint.
Do I need to cover the pot while simmering?
The pot should be partially covered with a lid during the 30-40 minute simmering period.
What should I do with the fenugreek seeds?
Add 1/2 teaspoon of fenugreek seeds to the onions after they have softened and cook for 2 minutes to release their flavor.
Can I freeze this soup?
Yes, this soup freezes well. Ensure it is completely cool before transferring to airtight containers for up to 3 months.
Is the soup spicy hot?
No, the soup is aromatic and savory but not spicy in terms of heat, as it uses turmeric and cinnamon rather than chili.
How many grams of flour are used?
The recipe uses 2 tablespoons of plain flour, which is roughly 15-20 grams.
Can I use fresh mint instead of dried?
Dried mint has a more concentrated flavor suitable for cooking; if using fresh, add it as a garnish rather than during the cooking process.
Should the onions be caramelized until dark brown?
The recipe suggests cooking them until soft and translucent rather than deep brown like a French onion soup.
What is the texture of the soup?
The soup has a light but velvety texture thanks to the flour-thickened broth and soft, tender onions.
How do I prepare the lemon?
You should extract the juice from one fresh lemon and stir it into the soup at the very end.
Can I use butter instead of olive oil?
Yes, butter can be used for a richer flavor, though olive oil is used in the original recipe for a lighter profile.