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Tomato-Onion Soup on Toast
Serves 4

2-3 large sweet onions - enough to make 4 cups of sliced onions
1 slice bacon or pancetta or a comination of bacon and non-smoked ham
4 cups whole tomatoes, crushed and liquid included
1 cup of tomato sauce
1 cup grated Parmesan cheese
1 egg
salt and pepper to taste
dash of garlic powder or garlic salt
1 cup broth - chicken or beef
4 pieces white bread toast

Slice the onions in half at the largest part in the middle. Then
slice in half >from the cut edge. Slice the pieces so that you
are cutting down the second cut edge, not across the rings--about
1/4" wide. Place the onion slices in a non-aluminum bowl, cover
with cold water and ice. Refrigerate for at least 10 hours - 24
would be better.

Remove the onions from the water and drain well. Chop up the bacon.
Place the bacon in a heavy stock pot on medium high heat and begin
to brown the bacon. When it is just about half done, add the onions
and stir well. Place a lid on the pot and sweat the onions until
they are translucent. Add the tomatoes, the tomato liquid, the
stock and the tomato sauce. Stir well. Add the salt, pepper, and
garlic salt and taste--adjust seasonings to your taste. Simmer
the soup for about 1 hour. It will be slightly thick. Just before
ready to serve, place the toast in the bowl. Mix the cheese and
the egg together and add to the soup, stirring constantly. The
soup will really thicken up. When the egg has cooked, just a few
minutes or so, ladle the hot soup over the toast.

This is a great first course to a meal of pork roast and roasted
potatoes.

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