A Quick, Simple, Delicious Soup
This is a great go-to dish for when your kitchen is nearly empty which happens to us more than we would care to admit. If you have two onions on hand you can make a surprisingly tasty Mexican style onion soup that serves four people.
This soup is typically served as part of a comida corrida, or meal of the day at a fonda, a family style place to go for quick, inexpensive meals.
How to Make
- 2 white onions
- 2 tablespoons butter
- 1 quart water
- 1 teaspoon powdered chicken bouillon
- Black pepper
- Mexican oregano
- 2 ounces croutons
- Roughly chop the onions into short strips.
- Heat 2 tablespoons of butter in your pan.
- Add the chopped onions to the pan with a pinch of black pepper.
- Cook the onions until they are translucent, about 8 to 10 minutes.
- Add 1 quart of water to the pan.
- Add the teaspoon of powdered chicken bouillon.
- Simmer for 20 minutes.
- Adjust the salt.
- Serve in individual bowls and garnish with a few croutons and a pinch of Mexican oregano.
You can substitute yellow onions for the white onion. Simmer for an extra 10 minutes.
You can substitute regular oregano for Mexican oregano.
You may not have to add extra salt because powdered bouillons tend to be salty. Taste the soup just before serving and adjust the salt if necessary.
The flavors blend nicely if you let the soup sit for 30 minutes. Heat to desired temperature before serving.
It keeps well in the refrigerator for 3 days although we doubt you will have leftovers.