Onion Soup With Eggs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Eggs, Italian, Soups | 4 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 4 | Fresh tomatoes, chopped | |
| 4 | c | Water |
| Parmesan cheese | ||
| Dry Italian Bread | ||
| 2 | Sweet onions, sliced thin | |
| 8 | Eggs | |
| Salt/pepper |
INSTRUCTIONS
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@bellatlantic.net> on Sep 03, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 685
Calories From Fat: 335
Total Fat: 37.9g
Cholesterol: 409.4mg
Sodium: 1798.6mg
Potassium: 1112.4mg
Carbohydrates: 50.6g
Fiber: 6.2g
Sugar: 12g
Protein: 37.7g