Steak 'n Egg Soup

Steak 'n Egg Soup

  • Preparation 30 min
  • Cooking 40 min
  • Servings 4
  • Freezes Yes
Featured in RICARDO Magazine (WINTER 2015)
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Ingredients

  • Soup

    • 4 large onions, thinly sliced
    • 1/4 cup (55 g) butter
    • 1 bottle (341 ml) light beer
    • 5 cups (1.25 litres) beef broth
  • Toppings

    • 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

Preparation

  • Soup

  • Toppings

Personal Note