Sopa De Cebola / Portuguese Onion Soup

1. 1

   Saute the bacon over a low heat until the fat begins to run out.

2. 2

   Add a little olive oil and the onions and continue to saute gently until the onions are golden brown but not caramelized.

3. 3

   Pour in the chicken stock and add salt and pepper to taste and simmer for about 10 minutes.

4. 4

   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.

5. 5

   Place one egg in the bottom of each soup plate and gently pour the onion soup mix over the egg.

6. 6

   Add the croutons to the top of the soup.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.