Turkish Onion Soup | Soğan Çorbası

Peel the yellow onions, cut them in half, and slice into thin half-rings. Peel and finely chop the garlic. Wash the fresh mint, shake dry, and chop finely. Cut the lemon into wedges.

In a large pot, heat 2 tbsp of olive oil and half of the unsalted butter (approx. 20 g) over medium heat. Add the onion half-rings and sweat gently, stirring occasionally, for about 15 to 20 minutes until wonderfully soft and golden-caramelized.

Add the chopped garlic and 1 tbsp of tomato paste to the onions and sauté for 1 minute until fully aromatic. Dust with 1 tbsp of all-purpose wheat flour and cook, stirring, for about 1 minute.