Portuguese Onion Soup
Ingredients
- 600 gOnion (thinly sliced)
- 3 pcGarlic (minced)
- 4 tbspExtra virgin olive oil
- 100 mlDry white wine
- 1.5 LMineral water
- 2 pcBay leaf
- 4 pcEgg
- 4 pcCountry bread (toasted slices)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1.5 LChicken broth
Method
Tender onions in a clear broth scented with bay leaf. The poached egg adds creaminess while the farmhouse bread soaks up the juices.
- 1
Thinly slice the onions into regular strips. Mince the garlic cloves after removing the central germ.
- 2
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store the onion broth for 3 days in the fridge. Poach the eggs just before serving.
