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2 tablespoon Oil
6 Onions, Sliced
10 Garlic Cloves, Finely Chopped
3½ pint Chicken Stock
4 slice Bread, Crusts Trimmed
4 Eggs
Heat oil in a large saucepan and gently fry onions. Add garlic and continue cooking until the onion is transparent. Pour in chicken stock and simmer, covered, for half an hour.
Put a thick slice of coarse bread in the bottom of each large soup bowl. When the soup is cooked, season it to taste, then break four eggs into the simmering liquid and poach until barely set. Using a slotted spoon, lift the eggs out onto the bread slices, then ladle the soup over the top. Serve very hot.
6 Onions, Sliced
10 Garlic Cloves, Finely Chopped
3½ pint Chicken Stock
4 slice Bread, Crusts Trimmed
4 Eggs
Heat oil in a large saucepan and gently fry onions. Add garlic and continue cooking until the onion is transparent. Pour in chicken stock and simmer, covered, for half an hour.
Put a thick slice of coarse bread in the bottom of each large soup bowl. When the soup is cooked, season it to taste, then break four eggs into the simmering liquid and poach until barely set. Using a slotted spoon, lift the eggs out onto the bread slices, then ladle the soup over the top. Serve very hot.