Eshkeneh (Traditional Persian Onion Soup Recipe)

Eshkeneh is a traditional Persian onion soup that is as comforting as it is easy to prepare.  As with most Persian food, there are slightly different ways to prepare this soup, depending on both your personal taste and regional background. The recipe I am sharing with you is my favorite way to enjoy this ancient recipe.

My recipe for eshkeneh has a sweet and sour flavor profile, with a very distinct taste of Persian cuisine imparted by the fenugreek. Each bite is rich, thanks to the addition of drizzled eggs. The fried onion topping adds further sweetness from the onions and sourness from the vinegar, while the bread soaks up all those flavors.

Main Ingredients to Make Eshkeneh, the Traditional Persian Onion Soup

• large onion - I use white, Maui or yellow onions
• oil - I use avocado oil, but any neutral oil, including olive oil is fine
• turmeric - turmeric powder adds a nice color and distinctive flavor 
• fenugreek - I only use dried fenugreek leaves for this soup
• broth - I prefer to use bone broth, as it provides a nice, neutral flavor. It is lower in sodium than many cooking broths and is also high in protein. 
• cornstarch - I use cornstarch to add a bit of body to the soup. Since I do not use potatoes or flour in my recipe, the cornstarch adds a bit of thickness from the starch. It also keeps this eshkeneh recipe gluten-free.  
• eggs - eggs can be dropped in whole, but I prefer them to be drizzled in to the cooking broth. I love the texture that this method adds to the soup. 
• onion powder - adds a bit more of the concentrated onion flavor to the onion soup.
• salt and ground black pepper - Salt is always to taste, and I recommend starting with less, and adding more if needed. Many broths have added sodium, so that needs to be considered. In regards to the pepper, I like this soup a bit spicy, as it adds an additional layer of warmth. 
• apple cider vinegar - I add the vinegar to the sautéed onion topping, and it transforms it to something very special. The sweetness from the onions combined with the sour flavor of the vinegar creates a sweet and sour caramelized topping. 
• bread - Right before serving this delicious Persian onion soup, I add homemade croutons or dried Persian bread, broken into small pieces to soak up all of the delicious flavors. 

See recipe card for quantities.

Step by Step Recipe for Eshkeneh - Traditional Persian Onion Soup

Step 1: Sauté onions in a skillet until golden brown, then add spices.
Step 2: In a large pot, combine the fried onions with broth and simmer.
Step 3: Meanwhile, prepare the caramelized sweet and sour onion topping and set aside.
Step 4: Once the onions in the soup have softened, thicken the soup with cornstarch.
Step 5: Gently drizzle the egg mixture into the soup.
Step 6: Serve eshkeneh topped with the caramelized onion topping and homemade croutons or dried Persian bread.

FAQ

Did You Make the Recipe?

I would love to hear your feedback! Please leave a comment and star rating below. You can also pin my recipe on Pinterest or share your creation on Instagram by tagging me @mulberryblvd. Thank you. 

Eshkeneh (Traditional Persian Onion Soup)

Eshkeneh is a traditional Persian onion soup that is as comforting as it is easy to prepare.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Soup

Cuisine Persian

Servings 8

Ingredients

  

Eshkeneh Soup

• 3 large onions small dice
• 3 tablespoon oil avocado or olive
• 1 teaspoon turmeric ground
• 2 teaspoon dried fenugreek leaves heaping
• 6-8 cups bone broth or low-sodium chicken broth
• ½ tablespoon cornstarch
• 3 eggs
• ½ teaspoon onion powder
• ½ teaspoon ground black pepper more to taste
• salt to taste (for the soup and for the egg drizzle)
• croutons or bread for serving

Caramelized Sweet and Sour Onion Topping

• 1 large onion thinly sliced
• 3 tablespoon oil
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt
• 3 tablespoon apple cider vinegar

Instructions

 

Sauté the Onions

• In a large pan, heat oil over medium-high heat.
• Add the diced onions and sauté for 15 minutes, stirring occasionally, until golden brown.
• Stir in the turmeric, salt, pepper, and fenugreek. Sauté for 1 or 2 more minutes. 

Add the broth

• Transfer the onion mixture to a heavy pot. Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 30 minutes, or until the onions become very soft.

Prepare the Caramelized Sweet and Sour Onion Topping

• While the soup simmers, fry the thinly sliced onion with oil in a large pan until golden brown.
• Once fried, remove excess oil and add the vinegar, pepper, and salt. Taste and adjust to your liking. You may need to add a pinch of sugar if your onions are not sweet enough.
• Cook for an additional minute, then set aside.

Thicken the Soup

• In a small bowl, whisk together the cornstarch and cold water to create a slurry.
• Slowly drizzle the slurry into the simmering soup, stirring continuously until well incorporated.

Add the Eggs

• In a separate bowl, whisk together the eggs, salt, pepper, and onion powder.
• Without stirring the soup, slowly drizzle the egg mixture in.
• Gently stir the soup around the edges with a wooden spoon until the eggs are cooked through, about 3-5 minutes.

Serve & Enjoy

• Ladle the the soup into bowls and top with a generous spoonful of the caramelized sweet and sour onion topping. If you wish, add croutons or crispy Persian bread. Add more pepper and vinegar to taste.

Video

Keyword fenugreek, onion