Portuguese Onion Soup

Tender onions in a clear broth scented with bay leaf. The poached egg adds creaminess while the farmhouse bread soaks up the juices.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 574
• Protein: 22 g
• Carbs: 66 g
• Fat: 23 g

Ingredients

• 600 g Onion ( thinly sliced )
• 3 piece Garlic ( minced )
• 4 tbsp Extra virgin olive oil
• 100 ml Dry white wine
• 1.5 L Mineral water
• 2 piece Bay leaf
• 4 piece Egg
• 4 piece Country bread ( toasted slices )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1.5 L Chicken broth

Instructions

1. Preparation of aromatics

   Thinly slice the onions into regular strips. Mince the garlic cloves after removing the central germ.

2. Sautéing the onions

   In a pot, heat the olive oil. Sauté the onions and garlic over medium heat with a pinch of salt. The onions should become translucent and soft, without browning.

3. Deglazing and adding liquid

   Deglaze with white wine, scraping the bottom of the pot. Let it reduce by half, then add the chicken broth. Add the bay leaves.

4. Simmering

   Bring to a boil then lower the heat. Let it simmer covered for 30 minutes. The broth should absorb the flavor of the onions.

5. Poaching the eggs

   Crack the eggs one by one directly into the simmering broth. Cook for 3 to 4 minutes: the white should be set and opaque, but the yolk should remain soft to the touch.

6. Plating

   Place a slice of toasted country bread at the bottom of each bowl. Pour the boiling soup over it and delicately place a poached egg on the bread.

Chef's tips

• Do not brown the onions; they should stay light to preserve the sweetness of the broth.
• Use extra-fresh eggs so the whites don't feather when poaching.

Storage

Store the onion broth for 3 days in the fridge. Poach the eggs just before serving.