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Turkish Onion Soup/Sogan Corbasi

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“From This delicious soup was very quick and easy to make! As part of my ongoing journey to learn Turkish cuisine...the very most a working knowledge.”

Ingredients Nutrition


  1. *Note, update 1 July 2011: I reduced the amount of wine to 1/2 cup from the original 1 cup. A few reviewers mentioned that there was an overpowering wine taste. Test soup with one half cup wine, then add more if you want a more pronounced flavor. Thank you, reviewers! You keep Cookgirl on her toes!
  2. In a medium pot, melt the butter on low-medium heat. Add the garlic, salt and white pepper. Saute just until the the garlic starts to smell-only 45 seconds to 1 minute max.
  3. Whisk in the flour.
  4. Add the onion rings then slowly pour milk in the pot while stirring constantly. Pour in the wine and vegetable broth, stirring slowly. Cook until the onions are tender on low heat, stirring occasionally. *Be careful not to boil the mixture!*.
  5. Immediately ladle into individual bowls. Sprinkle with a light touch of ground cinnamon on each serving.
  6. Garnish with fresh parsley.

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