A delightful and aromatic onion soup inspired by Persian flavors, perfect for a cozy meal.
Heat the olive oil in a large pot over medium heat. Add the sliced onions and a pinch of salt, then cook until the onions are soft and golden, stirring occasionally.
Caramelizing the onions slowly brings out their natural sweetness, enhancing the soup's flavor.
Stir in the turmeric, fenugreek seeds, and dried mint. Cook for a minute to release their aromas.
Toasting the spices briefly in oil intensifies their flavors.
Sprinkle the flour over the onions and spices, stirring continuously to coat evenly. Cook for 2 minutes.
Cooking the flour removes its raw taste and helps thicken the soup.
Gradually pour in the stock, whisking constantly to prevent lumps. Bring to a gentle simmer.
Adding the stock slowly while whisking ensures a smooth consistency.
Add the cinnamon stick and let the soup simmer partially covered for 30 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Stir in the lemon juice and sugar, then taste and adjust the seasoning as needed. Remove the cinnamon stick.
Balancing the soup with a touch of acidity and sweetness enhances its overall flavor.
Ladle the soup into bowls and garnish with fresh parsley sprigs before serving.
Serving the soup in warm bowls keeps it hot for longer.
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