📝 About This Recipe
A rustic and deeply comforting staple of Portuguese home cooking, this Sopa de Cebola celebrates the humble onion through patient caramelization and a rich, aromatic broth. Unlike the gratinated French version, the Portuguese style often features a velvety texture finished with a silky poached egg and thick slices of crusty Alentejo bread. It is a soul-warming dish that perfectly captures the essence of Mediterranean comfort, balancing sweetness, acidity, and savory depth.
🥗 Ingredients
The Onion Base
- 1 kg Yellow Onions (peeled and very thinly sliced into half-moons)
- 4 tablespoons Extra Virgin Olive Oil (use a high-quality Portuguese oil if possible)
- 1 tablespoon Unsalted Butter (for extra richness and browning)
- 2 pieces Bay Leaves (dried)
Aromatics and Liquid
- 3 pieces Garlic Cloves (minced)
- 1/2 cup Dry White Wine (such as Vinho Verde or a dry Douro white)
- 1.5 liters Beef or Vegetable Stock (high quality, low sodium preferred)
- 1/2 teaspoon Smoked Paprika (Colorau) (for a hint of warmth and color)
- to taste Sea Salt
- to taste Freshly Ground Black Pepper
Finishing and Garnish
- 4 pieces Large Eggs (at room temperature for poaching)
- 1 teaspoon White Wine Vinegar (to help poach the eggs)
- 4 thick slices Portuguese Bread (Pão de Alentejo) (toasted or stale)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
In a heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-low heat until the butter is melted and foaming.
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2
Add the sliced onions and bay leaves to the pot. Stir well to coat every onion slice in the fat. Sprinkle with a pinch of salt to help draw out moisture.
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3
Cook the onions slowly for 30-40 minutes, stirring every 5 minutes. You want them to turn a deep, golden mahogany brown. If they start to stick or burn, add a tablespoon of water and turn down the heat.
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4
Once the onions are fully caramelized and sweet, add the minced garlic and smoked paprika. Sauté for just 1-2 minutes until fragrant.
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5
Pour in the white wine to deglaze the pot, scraping up all the brown bits (fond) from the bottom. Let the wine reduce by half.
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6
Add the stock to the pot and increase the heat to medium-high. Bring the soup to a gentle boil.
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7
Once boiling, reduce the heat to low, cover partially, and let it simmer for 15-20 minutes to allow the flavors to meld beautifully.
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8
Taste the broth and adjust the seasoning with sea salt and freshly ground black pepper. Remove the bay leaves.
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9
While the soup simmers, prepare the poached eggs. Bring a separate small pan of water to a gentle simmer with a teaspoon of vinegar. Crack each egg into a ramekin and gently slide into the water. Poach for 3 minutes for a runny yolk.
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10
Place a thick slice of toasted bread at the bottom of four deep soup bowls.
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11
Ladle the hot onion soup over the bread, ensuring each bowl gets a generous serving of the caramelized onions.
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12
Carefully place one poached egg on top of the bread in each bowl. The heat from the soup will keep the egg warm.
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13
Garnish with a final drizzle of olive oil and a sprinkle of fresh parsley. Serve immediately while piping hot.
💡 Chef's Tips
Patience is key: Do not rush the onions; the deep flavor comes from slow caramelization, not high heat. Use a mix of onions: While yellow onions are traditional, adding one red onion can add a subtle complexity and color. Better with age: This soup actually tastes even better the next day as the flavors develop, just add the fresh egg and bread when reheating. Bread choice: Use a sturdy, crusty sourdough or traditional Portuguese bread; soft sandwich bread will disintegrate too quickly. Vegetarian option: Easily make this vegetarian by using a high-quality roasted vegetable stock instead of beef stock.
🍽️ Serving Suggestions
Pair with a chilled glass of Vinho Verde to cut through the richness of the onions. Serve alongside a platter of Portuguese sheep's milk cheese (like Queijo da Serra) and olives. Add a few drops of Piri-Piri oil at the table for those who enjoy a spicy kick. Follow the soup with a light green salad dressed in a simple lemon vinaigrette. For a more indulgent version, sprinkle a little grated São Jorge cheese over the bread before ladling the soup.