Meanwhile, beat eggs, onions, 1/2 teaspoon salt, sugar and pepper. Pour into
an oiled (6-inch) skillet and cook on low flame until lightly browned and the "omelet"
has set. Then turn over and brown lightly on the other side.
Place the "omelet"
on a cutting board to cool.
Cut omelet into 1/2-inch squares and add to the hot soup.