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Onion Soup with Eggs

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Submitted by blue_bird75845

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

¼ 59
CUP ML OLIVE OIL
4 4
EACH EACH TOMATOES
fresh, chopped
4 946
CUPS ML WATER
1 1
1 1
X X BREAD, ITALIAN
dry *
2 2
LARGE LARGE SWEET VIDALIA ONIONS
thin
8 8
LARGE LARGE EGGS

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 Arrow up button

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Nutrition Facts

Serving Size 639g (22.5 oz)
Amount per Serving
Calories 337 64% 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?
Trans-fat Free, Good source of fiber
 
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