Best 4 Onion Soup For Two On A Budget Recipes

ONION SOUP FOR TWO ON A BUDGET

Steps:

• Melt butter in a 2-quart saucepan over medium heat; add onion, cook and stir until clear and soft, 2 to 3 minutes. Add broth, sherry, Worcestershire sauce, thyme, rosemary, and parsley to the onions; stir to combine. Bring to a boil, reduce heat and simmer for 1 hour.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cut rolls in half and broil until toasted, 2 to 3 minutes.
• Ladle soup into two mugs, sprinkle with Parmesan cheese. Serve rolls on the side.

CLASSIC ONION SOUP

Steps:

• Preheat oven to 275 degrees F.
• Melt butter in a large saucepan over low heat, add onions and cook slowly, stirring occasionally, until onions are golden and tender, about 20 minutes. Add vegetable stock, salt and pepper to taste, and simmer for about 15 minutes. Stir in dry sherry or cognac.
• Rub garlic clove on each piece sliced bread and toast on a baking sheet until both sides are golden.
• Place bread in a casserole or in 6 individual ovenproof, bowls and ladle onion soup over top. Top with a mixture of Gruyere and Parmesan and place casserole or individual bowls under the broiler and to melt cheese and slightly brown top.

EASY ONION SOUP

Steps:

• Turn hob on and place butter in frying pan or wok on the lit ring. Peel and shred onion and then add to the pan.
• Continually move onions around until soft and golden brown. When onions have gone soft and brown, add crushed garlic and mix.
• In a large pan boil water, add stock cubes, herbs, sugar, salt and pepper. Then add the onion and garlic mix.
• Cut up the potatoes and add to the pan, and then do the same with the carrot.
• Simmer on low heat for an hour.
• Use a hand-held blender or place the soup into a standalone blender and blits untill thick. Then simmer for 10 more minutes.
• Serve with toasted bread and melted cheese, enjoy.

CLASSIC FRENCH ONION SOUP

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.