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Portugese   -   Tomato And Onion Soup   adapted from Food of Spain and Portugal

  • 4 Medium Onion -- Chopped
  • 1/3 Cup Olive Oil
  • 2 Cans Tomatoes -- Chopped
  • 4 Cloves Garlic -- Chopped
  • 5 Cups Beef Broth
  • 1 Tablespoon Butter
  • Salt And Pepper -- To Taste
  • 1 Teaspoon Sugar
  • 6 Small Eggs
  • 1/4 Cup Parsley -- Finely Chopped
  • Italian Bread
Directions Saute onions in oil until brown about 15 minutes. Add tomatoes and garlic, cover and simmer for 30 minutes. Add broth, butter, salt, pepper and sugar. Simmer for 1 hour. Crack eggs into individual wells in the soup. The soup should be fairly thick by this point. Cover and simmer until eggs are poached. Toast slices of bread. Sprinkle with parsley and serve with toasted bread.
Serves 6
Time to Make 0:00

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