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Onion soup from Italian Umbria

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Sliced onions fried with bacon, covered with broth, served with a poached egg.

Ingredients:

700 g onions 120 g of bacon 3 tbsp olive oil 1 tbsp butter 2 tsp grits sugar 1.5 l chicken or vegetable stock 1 pk egg ground pepper salt

Procedure:

1. 1. Add all the peeled and sliced onions, caster sugar and fry for 20 minutes, stirring constantly, until golden brown
3. Then pour in the broth, season with salt and pepper to taste, reduce the heat and simmer under the lid for 30 minutes; if the soup seems too thick, top up the broth
4. Just before serving, crack an egg into the soup and serve with cheese croutons.