Persian Style Onion Soup Recipes

Steps:

• Heat 2 tbsp olive oil, the onions and some seasoning. Cover and seat for 12-15 minutes until the onions are soft, lifting the lid and stirring occasionally.
• Add the spices, dried mint and remaining oil, then stir in the flour, cook, stirring frequently, for 3-5 minutes.
• Gradually pour in stock, whisking as you do so to prevent any lumps forming.
• When it has all been added, drop in the cinnamon stick and simmer over a low heat, partially covered with the lid, for 30-40 minutes.
• Stir in the lemon juice and sugar, then taste and adjust the seasoning. Discard the cinnamon stick. Ladle the soup into warm bowls and scatter over the herbs to serve.

Steps:

• Melt the butter in a Dutch oven over medium heat. Add the leeks, onions, scallion whites, 1 1/2 teaspoons salt and a couple turns of pepper. Cover and cook, stirring every 4 or 5 minutes, until the onion is very soft, about 15 minutes. Uncover, increase the heat to medium-high, and cook, adjusting the heat as necessary and stirring often, until golden brown, 35 to 40 minutes more. (Loosen and scrape up any browned onion with a splash of water as necessary.)
• Stir in the farro and wine and bring to a boil, scraping up any brown bits on the bottom of the pan. Add the chicken broth, beef broth, Worcestershire, bay leaves and 2 cups water and bring to a boil. Reduce the heat and simmer until the farro is tender, about 15 minutes. Discard the bay leaves.
• Preheat the broiler to high with a rack set 4 inches from the heat source.
• Divide the soup among flame-proof serving bowls and sprinkle evenly with the Gruyere. Broil until the cheese is melted, 3 to 4 minutes. Sprinkle with the scallion greens and serve.

Steps:

• Heat oil in a medium pot over medium heat. Add the onion, celery, carrot and garlic. Cook until the onion is softened.
• Stir in the turmeric and paprika. Add tomatoes and stock along with the dried lime. Bring to a boil, cover, lower heat and simmer for 20 minutes. If the dried lime is still floating, cut it in half with a knife or kitchen scissors now that it is softened.
• Add the lentils, return to a simmer. Cover and cook 15-20 minutes or until the lentils are cooked.
• Using an immersion blender or regular blender, puree half the soup, return to the pot.
• Add sumac and parsley/other herbs, cook 5 minutes longer.
• Serve hot with bread and a dollop of yogurt (optional).