For those who are also following me on  Facebook… you have probably seen why we have so many onions in the house at the moment… You see there was an action at the Deen Supermarket here (they have a special discount every tuesday called Deensdag) Four vegetables for only 2 euro. I had to work all day on Tuesday so I had asked Tom if he could go there and get some of those vegetables. I had made a list mentioning celeriac, beetroot, sauerkraut, red onions and splitpeas. With a questionmark for the onions as he needed to check if we maybe didn’t need those.


And yes we also kind of talked about in bed that morning too. Somewhere halfway through the day I received a text message from Tom saying he was carrying a heavy load for just ten euro. I was busy and didn’t really get what he meant, so on the way back home that afternoon I called him and asked what he was talking about. I mean, how heavy can four things be?

So he starts explaining that four celeriac, four packages of beetroot, four packages of sauerkraut, four kilo of onions and four packages of splitpeas are quite heavy all together… I was silent for a minute and than burst out laughing… Seriously? Lol… Needless to say we have a shitload of vegetables in the house at the moment. And I have been teasing him with it ever since.

Two kilo of onions moved to Esmee where we ended up making this delicious onionsoup. The total sum of the dish is still not very cheap (although within budget) but that is mostly due to the wine and the use of jars of beefstock. Ofcourse if you leave out the wine and use stockcubes this will be a very budget friendly dish.


Cutting a kilo of onions is not my favorite job in the world and it made me cry a lot… But hey, you gotta do something for a good meal. Total cost for two people for one day is  € 2,41

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Uiensoep - budget koken € 2,41

Prep Time: 20 mins
Cook Time: 30 mins
Servings: 4


  • 1 kg red onions € 0 50 (Deen)
  • 200 ml red wine € 0 83 (Aldi)
  • 2 bay leaves € 0 20
  • Beefstock 2 jars € 1 78 (Aldi)
  • 1/2 package of butter 125 gr € 0,55 (euroshopper AH)
  • olive oil € 0 20
  • bread € 0 50
  • grated cheese € 0 12 (Basis AH)
  • pepper € 0 05
  • nutmeg € 0 05
  • smoked paprika powder € 0 05


  • Clean the onion and cut in rings. This is handy to do with a foodprocessor if you have one, to avoid a tearbath, but you can definitely do it by hand.
  • Put a large pan on the stove with the butter and gently bake the onions here until caramelized and soft.This takes quite a bit of time, so take 20 minutes to half an hour to make them really sweet and nice. Add the wine and cook for a bit so the alcohol evaporates mostly
  • Pour in the stock, add some water (according to the instructions on the jars) add the bay leaves and the spices and leave to simmer for some time.
  • Taste and add seasoning if needed. If not, you can pour the soup into four soupbowls (heat resistant!) and put a piece of baguette in each bowl. Generously sprinkle with grated cheese and put in the oven to melt and get a nice brown crust O and make sure you remove the bayleaves too


For this recipe we used two jars of beef stock but only half the amount of water. One jar says to add 3 jars of water to it. We did that for the first but it made the taste quite bland, so we added another jar of stock in but left the water out.
Course: budget, Soup
Author: Simone van den Berg/Esmee Scholte


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @simoneskitchen or tag #simoneskitchen!


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