Persian Onion Soup with Beaten Eggs

23 Feb, 2021
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Onion Soups in Different Cuisines

When you hear onion soup, you immediately associate it with French onion soup, right? French cuisine is very famous and great of course. But there are very delicious onion soups in other cuisines as well, but we don’t know them. This Persian onion soup, Eshkeneh is one of my favorites. Use my recipe if you eat gluten and dairy free.

Greek onion soup is also very nice. They add bay leaves, thyme and ouzo (dry anis flavored aperitif) in it and serve with crouton and feta on the top. German onion soup is made with bratwurst (sausage), beer and beef stock. Italians add mozzarella in their soup. English variety is served with cheddar of course. Indians add garam masala and chopped tomato in it. All of them are different but they are super delicious.

Persian Onion Soup – Eshkeneh

I really like the harmony of the sweet and sour flavors in this soup. The onion, which is a bit caramelized and the coconut sugar with the lemon and lime juice give very delicious flavor. Persian onion soup also has several variations. Fenugreek is one of ingredients in it usually. It’s made with tomato and pomegranate pasta in another recipe. Each family has its own version.

My recipe is very simple. One of my friends has learned it from her Persian mother-in-low and I follow her instructions step by step.

I changed only one ingredient, because I wanted to create a gluten free soup. I use tapioca flour instead of wheat flour.

Persian Onion Soup with Beaten Eggs

Prep Time8 mins
Cook Time37 mins
Total Time45 mins
Servings: 4
Author: Andrea


  • 4 big onion sliced
  • 4 tbsp olive oil
  • 2 tbsp tapioca flour
  • 1.4 liter water
  • 2 tsp salt
  • ¾ tsp pepper
  • ½ tsp turmeric powder
  • 4 tbsp coconut sugar
  • 2 tbsp lemon juice
  • 3 tbsp lime juice
  • 2 large eggs beaten
  • ¼ tsp cinnamon
  • 1 tbsp dried mint crumble by hand
  • Some fresh mint leaves for decoration


  • Heat oil in a soup pan. Sauté the onion for 4-5 minutes, until translucent.
  • Sprinkle with 2 tbsp tapioca flour and stir. Add water, salt, pepper and turmeric. Simmer on low heat for 20-25 minutes, until the onion is soft.
  • Add coconut sugar, lime and lemon juice. Simmer for 4-5 minutes.
  • Add crumbled dry mint, cinnamon and pepper.
  • Pour the beaten eggs very slowly into the hot soup then take the soup off the stove. Stir very gently. Taste and season with salt and pepper if it is necessary.
  • Serve and decorate with some fresh mint leaves. Enjoy!