Serves 6 people:
2 lbs onions (chopped)
About 5 ½ cups chicken stock
2 tbsp butter
2 tbsp flour
4 tbsp Port wine
3 egg yolks
½ country style baguette
About 7 oz. grated Swiss cheese
Salt and pepper to taste
Preheat oven to 450ºF
Melt the butter in a saucepan and add the chopped onions. When they are golden
and translucent, sprinkle them with flour and blend quickly. Add the chicken
stock, cover, and simmer for 30 minutes on low heat.
Toast 18 slices of the baguette in the oven until they are golden.
In a bowl, whip the egg yolks with the Port wine. Add this mixture to the soup
and stir carefully. Salt and pepper to taste.
Divide the soup into 6 ovenproof bowls or individual casserole dishes. Add three
slices of baguette to each bowl, and then the grated cheese.
Brown under the grill in the oven and serve.
Chef’s advice: Serve with a white Macon-villages wine.
Bon appétit !!!
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