INGREDIENTS
- 2 tbsp extra virgin olive oil 30 ml
- 3 onions
- 4 cloves garlic
- 1/2 tsp granulated sugar 2 grams
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 tsp dried thyme .45 grams
- 1/2 cup white wine 118 ml
- 4 cups vegetable broth 950 ml
- 1 bay leaf
- 2 eggs
- 1/2 baguette
- handful freshly chopped parsley
- sea salt & black pepper
DIRECTIONS
- Thinly slice 3 medium sized onions, thinly slice 4 cloves garlic and cut 1/2 baguette into small squares
- Heat a stock pot with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
- After 2 minutes add in the sliced onion & sliced garlic, mix with the olive oil
- After 15 minutes add in 1/2 tsp (2 grams) granulated sugar and mix
- 5 Minutes after adding the sugar and the onions are caramelized, add in 1 tsp (2.30 grams) sweet smoked paprika, 1/2 tsp (.45 grams) dried thyme and season with sea salt & black pepper, mix together, then add in 1/2 cup (118 ml) white wine and simmer for 3 minutes, then add 4 cups (950 ml) vegetable broth and 1 bay leaf, bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat
- Meanwhile, add the pieces of baguette into a baking tray lined with foil paper, making sure they´re all in a single layer, add into a preheated oven 250 C - 470 F and toast for 6 to 8 minutes, remove from the oven and set aside
- After simmering the soup for 15 minutes, remove the lid, add in 2 eggs, place the lid back on the pan cook for another 2 to 3 minutes, or until the eggs are cooked
- Transfer the soup into shallow bowls, sprinkle with the toasted pieces of bread and freshly chopped parsley, enjoy!