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Simple Onion Soup
An easy to make Mexican style onion soup prepared with just a few ingredients that you will almost always have on hand.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Soup
Cuisine:
Mexican
Keyword:
Easy, Mexican, onion, soup
Servings:
4
bowls
Calories:
131
kcal
Author:
Douglas Cullen
Ingredients
2
white onions
2
tablespoons
butter
1
quart
water
1
teaspoon
powdered chicken bouillon
Salt
Black pepper
Mexican oregano
2
ounces
croutons
Instructions
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.
Notes
Substitutions
You can substitute yellow onions for the white onion. Simmer for an extra 10 minutes.
You can substitute regular oregano for Mexican oregano.
Preparation Notes
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.
Nutrition
Calories:
131
kcal
|
Carbohydrates:
16
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Cholesterol:
15
mg
|
Sodium:
282
mg
|
Potassium:
98
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
175
IU
|
Vitamin C:
4
mg
|
Calcium:
31
mg
|
Iron:
0.7
mg