Sopa De Cebola / Portuguese Onion Soup

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute the bacon over a low heat until the fat begins to run out. Add a little olive oil and the onions and continue to saute gently until the onions are golden brown but not caramelized.
  • Pour in the chicken stock and add salt and pepper to taste and simmer for about 10 minutes.
  • In a seperate frying pan, add 2.5cm ( 1 inch of water, a little salt and the vinegar.Bring it to the boil and add each of the eggs, then poach until they are just cooked though.
  • Place one egg in the bottom of each soup plate and gently pour the onion soup mix over the egg.
  • Add the croutons to the top of the soup. Serve immediately.
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