Sopa De Cebola / Portuguese Onion Soup

• 2 ounces fatty bacon, chopped
• olive oil
• 14 lb onion, chopped
• 1 12 pints chicken stock
• 3 teaspoons vinegar
• salt (to taste)
• pepper (to taste)
• 4 eggs
• 2 12 ounces croutons

1. Saute the bacon over a low heat until the fat begins to run out.
2. Add a little olive oil and the onions and continue to saute gently until the onions are golden brown but not caramelized.
3. Pour in the chicken stock and add salt and pepper to taste and simmer for about 10 minutes.
4. In a seperate frying pan, add 2.5cm ( 1 inch of water, a little salt and the vinegar.Bring it to the boil and add each of the eggs, then poach until they are just cooked though.
5. Place one egg in the bottom of each soup plate and gently pour the onion soup mix over the egg.
6. Add the croutons to the top of the soup.
7. Serve immediately.

bacon, olive oil, onion, chicken, vinegar, salt, pepper, eggs, croutons

Taken from www.food.com/recipe/sopa-de-cebola-portuguese-onion-soup-271079 (may not work)