Simple Onion Soup

Ingredients

• 2white onions
• 28 g (2 tablespoons)butter
• 946 ml (1 quart)water
• 1 teaspoonpowdered chicken bouillon
• to tastesalt
• to tasteblack pepper
• to tasteMexican oregano
• 57 g (2 ounces)croutons

Instructions

1. 1

   Chop the onions

   Roughly chop the onions into short strips.

2. 2

   Heat the butter

   Warm 28 g (2 tablespoons) of butter in a pan.

3. 3

   Add the onions

   Add the chopped onions to the pan with a pinch of black pepper.

4. 4

   Cook until translucent

   Cook the onions for about 8 to 10 minutes, until translucent.

5. 5

   Add the water

   Pour 946 ml (1 quart) of water into the pan.

6. 6

   Stir in bouillon

   Add 1 teaspoon of powdered chicken bouillon.

7. 7

   Simmer the soup

   Simmer for 20 minutes.

8. 8

   Adjust the seasoning

   Taste the soup and adjust the salt.

9. 9

   Serve the bowls

   Ladle into individual bowls and garnish each with a few croutons and a pinch of Mexican oregano.

What is Mexican-style onion soup?

This is a straightforward onion soup made with onions softened in butter, then simmered in a light broth with chicken bouillon. The description identifies it as Mexican-style; the method keeps the flavour simple rather than relying on a long list of spices.

The version works because the onions have time to turn tender before the broth simmers, while croutons and Mexican oregano finish each bowl with texture and fragrance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 131 calories, 2g protein, 16g carbs, 7g fat.

The croutons provide most of the carbohydrates, while the butter is the main source of fat. The onions and chicken bouillon contribute a little protein, but this is a light soup; serve it with beans or another protein-rich side to make the plate more substantial.

Choosing the onions

White onions: use the two called for and cut them into short strips so they soften evenly. Rough chopping is fine; aim for pieces that are reasonably similar in size.

Butter: it coats the onions as they cook and gives the broth a rounded flavour. Keep the heat moderate so the onions become translucent without browning too quickly.

Building the broth

Water and bouillon: the measured water makes a light soup, while powdered chicken bouillon supplies its savoury base. Stir the bouillon into the water in the pan before simmering.

Seasoning: black pepper goes in with the onions, and salt is adjusted after cooking. Bouillon can be salty, so tasting at the end helps you avoid over-seasoning.

Getting the onions tender

Translucent onions: cook them for 8 to 10 minutes, stirring as needed. They should look softened and see-through rather than crisp or browned.

Gentle simmer: once the water and bouillon are in, simmer for 20 minutes. Keep the liquid bubbling gently rather than boiling hard.

Finishing each bowl

Croutons: add a few just before serving so they retain some crunch. If they sit in the broth, they will soften.

Mexican oregano: finish with a pinch in each bowl for an aromatic note. Add it at serving, as directed, rather than simmering it in the soup.

What to serve alongside

Serve the soup hot as a light first course or pair it with a sandwich, a simple salad or warm bread for a more substantial meal. Keep extra croutons on the side if everyone prefers a different amount of crunch.

Because the broth is light, a side with beans, cheese or another protein can make the meal more filling.

Recipe notes & tips

• Cut the onions into similarly sized strips so they soften at roughly the same pace.
• Stir the onions occasionally during their 8 to 10 minutes in the butter.
• Keep the soup at a gentle simmer for its 20-minute cooking time.
• Taste the broth before adding salt because the bouillon may already be salty.
• Add the croutons just before serving to preserve some crunch.
• Divide the oregano between the bowls so its flavour is distributed evenly.

Variations

• Add sliced chilli: include it with the onions for a hotter bowl.
• Use vegetable bouillon: swap it for the chicken bouillon for a vegetarian-style broth.
• Add fresh coriander: scatter a little over the bowls alongside the oregano.
• Top with grated cheese: add it just before serving for a richer finish.
• Use toasted bread: replace the croutons with small pieces of toasted bread.

Common mistakes to avoid

• Browning the onions too quickly: lower the heat and cook until translucent, as directed.
• Boiling the broth hard: reduce the heat so it simmers gently for 20 minutes.
• Adding too much salt early: wait until the soup is cooked, then taste and adjust.
• Leaving croutons in the soup: garnish each bowl at serving time so they keep some texture.
• Using uneven onion pieces: cut them into short strips of similar size for more even cooking.

How to store

Refrigerate leftover soup in a covered container for up to 3 days, keeping the croutons separate. Reheat the soup gently on the hob until hot, then add fresh croutons and oregano to serve.

Frequently asked questions