3 medium onions, thinly sliced
1/4 cup of olive or vegetable oil
1 pinch of black pepper
salt to taste
6 cups of beef broth
1 tablespoon of red wine vinegar
6 large eggs
6 slices of bread (2 cm thick), toasted
2 tablespoons of chopped fresh parsley
3 medium onions, thinly sliced
1/4 cup of olive or vegetable oil
1 pinch of black pepper
salt to taste
6 cups of beef broth
1 tablespoon of red wine vinegar
6 large eggs
6 slices of bread (2 cm thick), toasted
2 tablespoons of chopped fresh parsley
In a large pot, cook the onions in olive or vegetable oil over low heat for about 20 minutes or until they're soft and translucent, stirring occasionally
Add the black pepper, salt, and pimenta-do-reino to taste
Add the beef broth and red wine vinegar
Bring to a simmer
Reduce the heat and let it cook, covered, for 25 minutes
Carefully break the eggs into the soup, which should be simmering slowly
Let it cook for 3 minutes or until the whites are set
Divide the bread among individual bowls or cups and place a toasted slice in each
Using a skimmer, arrange an egg over each slice of bread
Cover with the soup and garnish with chopped fresh parsley
Serves 6.
