So this is a really easy onion soup that I like to make on the weekends to last me for the week at work (especially with the weather we’ve been having recently in NYC)!
All that you need is:
- 2 tablespoons butter/margarine
- 4-5 small yellow onions
- 4 cups of water
- 1 bouillon cube (optional)
- salt/pepper to season
The instructions on how to make this are relatively easy and everything can be adjusted to your preference.
1. Heat the butter in a pot - 2-qt is easiest because of the amount of soup that can be made.
2. Chop the onions into larger pieces and drop them into the melted butter.
3. Sauté the onions in the pot until brown and translucent.
4. Once the onions are done, add the water and the bouillon cube and bring to a rapid boil. Leave this mixture over heat for 10-15 minutes, stirring occasionally.
5. Add salt or pepper to season the soup, as needed.
That’s it! This recipe makes a little more than a quart of soup and can be saved in the fridge or frozen. I like to add parmesan cheese on top after serving myself, while it’s still hot. Also, this is the base for French Onion Soup, if ever you feel daring enough to try that!
NOTE: This can be made vegan/vegetarian if you skip adding the chicken bouillon cube, which is why this is tagged as such.