Eshkeneh (Traditional Persian Onion Soup)
Eshkeneh is a traditional Persian onion soup that is as comforting as it is easy to prepare.
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.