This is another recipe from our schools cookbook. I took my time trying this recipe because I am just not a huge fan of onions. I wish I had tried this earlier as I really couldn’t stop eating it. So very tasty.
I know the list of ingredients sound odd but when it is all together it works so well. But do be sure to cook those onions until soft. I don’t think crunchy onions would be welcome here.
Be sure to have some good bread to dunk in – preferably warm flat bread or toasted turkish bread.
persian style onion soup
3 tablespoons olive oil
5 large onions, peeled and thinly sliced
sea salt and freshly ground black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon fenugreek seeds
1/2 teaspoon dried mint
2 tablespoons plain flour
700ml vegetable or chicken stock
1 cinnamon stick
juice of 1 lemon
1 teaspoon caster sugar
flat leaf parsley sprigs, chopped
Heat 2 tablespoons of olive oil in a heavy-based pan. Add onions and seasoning then cover and sweat for 12-15 minutes until onions are soft. Be sure to stir occasionally.
Remove the lid and increase heat slightly before adding spices, dried mint and remaining oil. Then stir in the flour and cook for 3-4 minutes. Gradually pour in stock, whisking as you do to prevent lumps forming.
Add the cinnamon stick and simmer over low heat, partially covered with lid, for 30-40 minutes.
Stir in lemon juice and sugar. Discard the cinnamon stick before ladling soup into bowls and top with some parsley.