|Onion||1 , chopped|
|Tomatoes||3 , peeled and chopped|
|Black pepper||1⁄4 Teaspoon|
|Meat/Chicken stock||5 Cup (80 tbs)|
|Bread slices||6 , cut in 1/2-inch strips|
|Spanish cheese/Italian grated cheese||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||2 , sliced|
Cook onion in 1 tablespoon butter in deep kettle until tender but not brown.
Blend in flour; add tomatoes, salt, pepper, and stock.
Bring to a boil.
Reduce heat, simmer for 20 minutes.
Saute bread in remaining butter in skillet.
Place on top of soup in tureen.
Let soften, sprinkle with cheese, garnish with egg.