Sopa De Cebolla (Popular)

Onion Soup

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This peasant soup is popular throughout Spain, the poorer people making it with water instead of stock.


  • One or 2 large Spanish onions
  • the yolks of 2 or 3 eggs
  • stock or water
  • a few slices of toasted bread
  • oil, vinegar, salt and pepper.


Shred the onion and fry in hot oil to a golden colour, but without browning. Add it to the hot stock or boiling water, season with salt and pepper and simmer for 10 minutes. Beat the yolks of eggs with a little vinegar, put them in the soup tureen, pour the stock and onion over them, mix well, and add the slices of toasted bread.