Eshkeneh (اشکنه) — Persian Caramelized Onion Soup
A rustic Persian onion soup built on deeply caramelized onions, gently thickened with flour and warmed with cinnamon and dried mint. Finished with silky egg ribbons and bright lemon, it’s comforting with crusty bread.
Printable Recipe Card
Servings: 4 · Total: 65 min · Difficulty: medium
Ingredients (quick list)
- 700 g Yellow onions, thinly sliced (About 4 large; slice pole-to-pole for even caramelization)
- 45 g Unsalted butter (3 tablespoons)
- 6 g Fine sea salt (1 teaspoon, plus more to taste)
- 8 g Granulated sugar (2 teaspoons; helps browning)
- 20 g All-purpose flour (2 tablespoons, for light thickening)
- 1 tsp Ground cinnamon (Warm, sweet spice note)
- 2 tsp Dried mint (Rub between palms to release aroma)
- 1200 ml Water (5 cups, hot if possible)
- 30 ml Fresh lemon juice (2 tablespoons, added at the end)
- 3 Large eggs (Room temperature; lightly beaten)
- 240 g Crusty bread (Sliced and warmed; for serving)
Steps (summary)
- Caramelize the onions: Melt the butter in a heavy pot over medium heat. Add onions and salt, then cook 10 minutes, stirring eve…
- Build the base: Sprinkle sugar over the onions and cook 1 minute to dissolve and deepen color. Add flour and stir constantly fo…
- Simmer the soup: Slowly pour in the water while stirring to prevent lumps. Increase heat to medium-high until it reaches a gent…
- Add egg ribbons: Keep the soup at a low simmer (small bubbles). Slowly drizzle the beaten eggs in a thin stream while stirring…
- Serve: Ladle the hot soup into bowls and rest 1–2 minutes so the texture settles. Serve with warmed crusty bread for dipping or…
Cultural Background
Eshkeneh is a traditional Iranian home-style soup often associated with frugal, nourishing cooking that relies on pantry staples. Variations appear across regions and seasons, and it is commonly served as a simple, comforting meal with bread.
Equipment
💡 Tips
- Slice onions evenly so they caramelize at the same rate; uneven slices lead to burnt bits and pale pieces.
- Keep heat moderate during caramelization; rushing on high heat browns the outside before the onions become sweet and jammy.
- If flour clumps, whisk briefly while adding water, or blend 1/2 cup of the soup and return it to the pot for a smoother texture.
- For finer egg threads, pour eggs from a cup with a spout and stir steadily in one direction.
- Add lemon juice off the heat to keep its brightness and prevent a slightly bitter, cooked citrus note.
⚠️ Common Mistakes
❌ Browning onions too fast on high heat
💡 Why: The onions scorch before their natural sugars fully develop, creating bitterness and uneven color.
✅ Fix: Use medium to medium-low heat and stir frequently; deglaze with 15–30 ml water when the pot looks dry.
❌ Adding flour and water too quickly
💡 Why: Flour can clump, leaving a pasty texture and raw flour taste.
✅ Fix: Cook flour on the onions for 2 minutes, then add water gradually while stirring or whisking.
❌ Boiling hard after adding eggs
💡 Why: Aggressive boiling makes eggs tough and breaks ribbons into small curds.
✅ Fix: Keep a low simmer, drizzle eggs slowly, stir briefly, then stop stirring and let them set off strong heat.
🧊 How to Store
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, stirring often; avoid a hard boil to keep egg ribbons tender. Freeze is not ideal because eggs can turn grainy after thawing.
📅 Make Ahead
Caramelize the onions up to 2 days ahead and refrigerate. To finish, rewarm onions with butter, add flour and spices, then simmer with water. Add eggs and lemon juice only right before serving for the best texture.
🍽️ Pairs Well With
- Crusty bread (warmed)
- Fresh herbs and radishes (optional)
- A simple cucumber-and-tomato salad (optional)
Regional Variations
- Central IranOften kept very simple with onions, mint, and eggs, focusing on deep caramelization and a clean, comforting broth served with bread.
- KhorasanSometimes made slightly sweeter and more aromatic, with a more noticeable cinnamon note and a brighter finish from extra citrus.
Ingredients
- 700 gYellow onions, thinly sliced (About 4 large; slice pole-to-pole for even caramelization)
- 45 gUnsalted butter (3 tablespoons)
- 6 gFine sea salt (1 teaspoon, plus more to taste)
- 8 gGranulated sugar (2 teaspoons; helps browning)
- 20 gAll-purpose flour (2 tablespoons, for light thickening)
- 1 tspGround cinnamon (Warm, sweet spice note)
- 2 tspDried mint (Rub between palms to release aroma)
- 1200 mlWater (5 cups, hot if possible)
- 30 mlFresh lemon juice (2 tablespoons, added at the end)
- 3Large eggs (Room temperature; lightly beaten)
- 240 gCrusty bread (Sliced and warmed; for serving)
🔄 Substitutions
- Unsalted butter→ Olive oil
- All-purpose flour→ Rice flour
- Fresh lemon juice→ Apple cider vinegar
Instructions
- 1
Caramelize the onions: Melt the butter in a heavy pot over medium heat. Add onions and salt, then cook 10 minutes, stirring every 2 minutes, until softened and glossy. Reduce to medium-low and continue 25–35 minutes, stirring frequently, until deeply golden-brown and jammy; add 1–2 tablespoons water if sticking.
- 2
Build the base: Sprinkle sugar over the onions and cook 1 minute to dissolve and deepen color. Add flour and stir constantly for 2 minutes so it coats the onions and loses its raw smell. Stir in cinnamon and dried mint for 30 seconds, keeping the heat medium-low so the spices bloom without scorching.
- 3
Simmer the soup: Slowly pour in the water while stirring to prevent lumps. Increase heat to medium-high until it reaches a gentle boil, then reduce to low. Simmer uncovered for 15 minutes, stirring occasionally, until the soup turns silky and lightly thickened; adjust with up to 120 ml (1/2 cup) water if too thick.
- 4
Add egg ribbons: Keep the soup at a low simmer (small bubbles). Slowly drizzle the beaten eggs in a thin stream while stirring in one direction for 45–60 seconds to form delicate strands. Stop stirring and let the eggs set for 2 minutes. Turn off heat, stir in lemon juice, then taste and adjust salt.
- 5
Serve: Ladle the hot soup into bowls and rest 1–2 minutes so the texture settles. Serve with warmed crusty bread for dipping or tearing into the bowl. If desired, add an extra pinch of dried mint on top just before serving for a brighter aroma.
🪪 Recipe Passport
Cultural Background
Eshkeneh is a traditional Iranian home-style soup often associated with frugal, nourishing cooking that relies on pantry staples. Variations appear across regions and seasons, and it is commonly served as a simple, comforting meal with bread.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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