— 4 big onions
— 2 ounces butter
— 1/5 cup oil
— 1 ounces flour
— 1 bouquet garni
— 2 gloves of garlic
— 1/2 cup white wine
— 1/2 cup Madeira
— 3 egg yolks
— 3 1/2 Gruyere cheese, grated
— 1/2 long thin loaf of French bread
Peel and slice finely the onions. Peel and crush the garlic.
Brown the onion in heated butter and oil. Add flour.
Add white wine and reduce. Add 4 1/2 cups water. Salt, pepper. Add the bouquet garni and garlic. Bring to a boil and cook slowly an hour.
While the soup cooks, cut the bread. Dry the slices in the oven.
Mix the eggs and Madeira.
Withdraw the croûtons from the oven and increase the temperature (410°F). Put an ovenproof dish containing water in the oven.
When the soup is ready, remove the bouquet garni, add the eggs and mix quickly.
Pour the soup in bowls, add croûtons and cheese. Put the bowl in bain-marie in the oven. Cook 10 minutes.
SHARE With Your Friends: