| | French Onion Soup 5 onions
2 ounces of butter
2 1/2 pints of beef bouillon
salt and pepper
1-2 glasses champagne
3 ounces of Comté
3 ounces of Parmigiano Reggiano , grated
6 slices French bread
6 eggs |
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Have ready small earthenware soup bowls with lids (these are called Marmites in French). Slice or chop the onions finely and sauté them to a golden brown in butter in a frying pan. Bring the bouillon to a boil and add the onions, salt and pepper. Simmer for five minutes, then add the champagne. Mix the cheeses together and sprinkle a little on the slices of bread. Put a slice of bread into each soup bowl, then pour on the boiling soup. Top with remaining cheese. Cover with lids and serve with raw, unbroken egg. Each guest breaks the raw egg into the soup and beats it up with a fork. The soup must be really boiling in order to cook the egg a little and thicken the broth. Serves 6 people. |
