Spanish Onion Soup 

Ingredients:
2 tbsp extra virgin olive oil (30 ml)
3 onions, thinly sliced
4 cloves garlic, minced
1/2 tsp granulated sugar (2 grams)
1 tsp sweet smoked Spanish paprika (2.30 grams)
1/2 tsp dried thyme (0.45 grams)
1/2 cup white wine (118 ml)
4 cups vegetable broth (950 ml)
1 bay leaf
2 eggs
1/2 baguette, sliced
Handful of freshly chopped parsley
Sea salt & black pepper to taste
Instructions:
Sauté the Onions:
In a large pot, heat the extra virgin olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 15-20 minutes until they are soft and caramelized.
Add Garlic and Spices:
Stir in the minced garlic, granulated sugar, sweet smoked paprika, and dried thyme. Cook for an additional 2-3 minutes until fragrant.
Deglaze with Wine:
Pour in the white wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate and the flavors to meld.
Add Broth and Bay Leaf:
Add the vegetable broth and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes. Season with sea salt and black pepper to taste.
Prepare the Eggs:
In a separate pot, bring water to a gentle simmer. Crack the eggs into the simmering water and poach them for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and set aside.
Toast the Baguette:
While the soup is simmering, you can toast the baguette slices until golden brown.
Serve:
Ladle the soup into bowls, top each bowl with a poached egg, and garnish with freshly chopped parsley. Serve with the toasted baguette on the side.