Steak ‘n Egg Soup
Steak ‘n Egg Soup
Ingredients
- 4 large onions, thinly sliced
- 1/4 cup (55 g) butter
- 1 bottle (341 ml) light beer
- 5 cups (1.25 litres) beef broth
- 1 lb (454 g) beef tenderloin steaks or flank steak
- 2 tbsp butter
- 4 eggs
- 8 slices baguette, toasted
- 1 tbsp chopped flat-leaf parsley
- Salt and pepper
Instructions
- In a saucepan over medium heat, soften the onions in the butter for about 10 minutes. Adjust to high heat and brown the onions, stirring constantly until golden brown. Deglaze with the beer, bring to a boil and reduce by half. Add the broth and bring to a boil.
- Simmer over medium heat for about 20 minutes or until the soup has reduced by half. Season with salt and pepper.
Steak ‘n Egg Soup