Clean the onion and shred it or chop very finely. Heat the oil in a pot, add the onion and the sugar. Over medium heat sauté for 2 minutes, stirring constantly – it’s done when the sugar has caramelized and the onion turned glassy. Sift on the flour and the paprika and immediately cover with 1 quart of cold water. Add salt and bay leaf then cook for 2-3 minutes, bring it to a boil, stirring occasionally. Beat the eggs lightly in a separate bowl. Pull the soup to the side, slowly drip the eggs into it, stirring once in a while. Add vinegar to taste.
Preparation time: 15 minutes
One serving: 602 kJ/144 kcal