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Onion Soup - Eshkaneh ( 4 servings )

- Onions 4 medium size
- Eggs 2 medium size
- Water 4 cups
- Sunflower oil 1/4 cup
- Flour 1/4 cup
- Turmeric 1/4 teaspoon
- Cubed Potatoes 1 1/2 cup
- Brown Sugar 1/4 cup
- Salt
- Ground black pepper
- Lemon juice 1/4 cup

Onion Soup

Peel and divide onions into two halves and slice thinly. Beat the eggs. Bring water to boil and keep it hot. Put oil and flour in an ovenproof dish and blend well. Cook in microwave oven for 2 minutes at 100%. Add onions, turmeric, potatoes, sugar, salt, and black pepper. Stir well and cook for 4 more minutes at 100%.
Then mix in hot water and lemon juice. Cover with plastic film and cook for 15 minutes at 100%.
In the meantime, to prepare flavored oil; put oil and turmeric in a frying pan and fry until turmeric becomes golden brown. Add mint, stop heating immediately and mix with the soup. Add a small amount of soup to beaten eggs and mix well. Then, mix in the soup by stirring continously. Serve hot.




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