SOPA DE CEBOLA / PORTUGUESE ONION SOUP

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Sopa De Cebola / Portuguese Onion Soup image

I picked up a second hand book called Portuguese Cookery by Ursula Bourne, and want to post recipes that I have adapted so that I can make them soonest. If you make this before I do I would very much appreciate your feedback.

Provided by kiwidutch

Categories     Clear Soup

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 ounces fatty bacon, chopped
olive oil
1/4 lb onion, chopped
1 1/2 pints chicken stock
3 teaspoons vinegar
salt (to taste)
pepper (to taste)
4 eggs
2 1/2 ounces croutons

Steps:

  • 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.

Nutrition Facts : Calories 223.6, Fat 8.3, SaturatedFat 2.4, Cholesterol 216.9, Sodium 453, Carbohydrate 22.7, Fiber 1.3, Sugar 4.5, Protein 13.2

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