Real Recipes From Real Home Cooks ®

italian onion soup w poached egg & parmesan

a recipe by
barbara lentz
beulah, MI

Delicious soup. Very much like French onion

serves 4
prep time 10 Min
cook time 1 Hr 10 Min
method Stove Top

Ingredients For italian onion soup w poached egg & parmesan

  • 1/4 lb
  • 3 Tbsp
  • 2 lg
    sweet onions chopped
  • 1 c
    dry red wine
  • 5 c
    beef broth
  • 4 lg
  • 1/2 c
    white vinegar
  • 1/2 c
    grated parmigiano-reggiano cheese
  • salt and pepper
  • fresh parsley for garnish

How To Make italian onion soup w poached egg & parmesan

  • 1
    Cook the pancetta in a skillet until crispy. Remove to a paper towel to drain. Melt the butter in the same pan. Add the onions and cook over med low heat for about 30 minutes to get them to caramelize.
  • 2
    Add the red wine and bring to a boil and reduce by half. Place beef broth into a pot and add the onion mixture. Simmer over med low heat for 20 minutes. Stir in the pancetta.
  • 3
    Poach the eggs in water with vinegar and salt. Remove with slotted spoon. Serve the soup in a bowl topped with one poached egg, grated cheese and parsley

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