Recipe by Gordon Ramsey: https://www.food.com/recipe/persian-style-onion-soup-401194
Ingredients for 4 serves:
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3 tablespoons olive oil
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5 onions, thinly sliced
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sea salt and black pepper
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1/2 teaspoon ground turmeric
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1/2 teaspoon fenugreek seeds
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1/2 teaspoon dried mint
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2 tablespoons plain flour
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700 ml vegetable or chicken stock
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1 cinnamon stick
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1 lemon, juice of
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1 teaspoon caster sugar
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3 flat leave parsley sprigs. coriander
Method:
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
