A very different onion soup from the restaurant fare you are used to. Tart and spicy.
Saute 4 medium onions, sliced in 5 tablespoons of oil for about 10 minutes. Mix 3 tablespoons of flour with one cup of water and add it to the sauteed onions. Add 5 more cups of water, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of tumeric. Simmer over low heat for 35 to 40 minutes. Add 1/3 cup of sugar, and 1/2 cup each of lemon juice and lime juice to the soup and simmer for 10 to 15 minutes more. Stir in the soup spice mixture: one tablespoon of dried mint, 1/2 teaspoon of cinnamon and 1/4 teaspoon of pepper and remove from heat. In a seperate bowl, beat 2
eggs. Add a ladle of soup to the eggs, beat again and add to the soup.
Our panel of judges went to the test kitchens ( and boy, I had to drag them in there this time ) and came back with this report:
The Mister He liked it. I served this soup with tabouleh, plain yougurt, and pita bread and it was a wild festival of extraordinary taste sensations. It also gave him the added opportunity of claiming that no mid-eastern country
except Egypt knows how to cook, which always veers off into how the Syrians ruin everything they touch in the kitchen. He feels he is entitled to do this becaue he is half Egyptian and half Syrian.
The College Man This soup got a rave review from him - he likes tart things and the flood of citus in this soup
provides a burst of flavor. The tartness is countered by the sugar in such a way that neither taste type takes over. The Teen Queen Declined to participate.
The Cook A very nice soup. The temptation at the start is to veer away from the recipe towards the usual French onion, but stick with it...it is a unique offering. Something sweet and creamy for dessert, such as coffee ice
cream or creme caramel, would be a good finish for this meal.