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Onion Soup with Eggs

 

8

Yield

4

servings

Prep

15

min

Cook

20

min

Ready

35

min

Trans-fat Free, Good source of fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 639g (22.5 oz)
Amount per Serving
Calories 33764% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 423mg 141%
Sodium 169mg 7%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Sugars g
Protein 30g
Vitamin A 30% Vitamin C 39%
Calcium 11% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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