Onion soup with eggs

Yield: 4 Servings

Measure Ingredient
¼ cup Olive oil
4 \N Fresh tomatoes, chopped
4 cups Water
\N \N Parmesan cheese
\N \N Dry Italian Bread
2 larges Sweet onions, sliced thin
8 larges Eggs
\N \N Salt/pepper

Saute onions until light golden brown and soft in texture. Add tomatoes, salt and pepper. Simmer about 5-10 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.

Posted to MM-Recipes Digest by Paula <demoness@...> on Sep 03, 1998

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