Tuscan Onion Soup (Carabaccia)

• 2 pounds (roughly 1 kg) red onions, sliced thinly
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 4 fresh sage leaves
• salt and pepper
• 4 cups (1 liter) vegetable stock
• 4 eggs
• 3/4 cup grated Parmesan cheese, plus more for serving if desired
• 4 slices crusty bread, toasted

1. In a large, heavy-bottomed stock pot, gently saute the onion in the olive oil with a good pinch of salt and pepper and sage leaves on lowest heat. Let them sweat very gently without letting them colour to release their sweetness, about 30 minutes. If they begin to get dry or stick just add a splash of the vegetable stock.
2. Add the stock to cover and turn heat up until it begins to simmer. Keep heat on medium and let the soup cook 30 minutes. Check for seasoning and add salt or pepper as needed.
3. About 5 minutes before soup is ready, sprinkle half of the cheese over the top of the soup, crack the eggs into the pot and cover with the rest of the cheese and cover, without stirring. The whites should be cooked and the yolks runny-about 5 minutes.
4. Serve the soup with an egg in each bowl along with the bread. If desired, sprinkle over extra Parmesan, a grating of black pepper and a drizzle of olive oil.

red onions, extra virgin olive oil, sage, salt, liter, eggs, parmesan cheese, crusty bread

Taken from food52.com/recipes/74865-tuscan-onion-soup-carabaccia (may not work)