Onion Soup with Eggs
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 4 | each |
tomatoes
fresh, chopped |
|
| 4 | cups |
water
|
|
| 1 | x |
Parmesan cheese
|
*
|
| 1 | x |
bread, italian
dry |
* |
| 2 | large |
sweet vidalia onions
thin |
|
| 8 | large |
eggs
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 4 | each |
tomatoes
fresh, chopped |
|
| 946 | ml |
water
|
|
| 1 | x |
Parmesan cheese
|
*
|
| 1 | x |
bread, italian
dry |
* |
| 2 | large |
sweet vidalia onions
thin |
|
| 8 | large |
eggs
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Sauté onions until light golden brown and soft in texture.
Add tomatoes, salt and pepper.
Simmer about 5 to 10 minutes, stir occasionally, add water and simmer another 5 minutes.
Break eggs, slide into onion mixture and let poach.
Place Italian bread in soup bowl, serve with two eggs.
Ladle soup over all.
