Onion and Egg Soup

Name: Onion and Egg Soup
Yield: 4
Ingredients: 1/2 cup (100 g) of butter; 2 large onions, sliced; 2 tablespoons of wheat flour; 1.5 liters of chicken broth; 4 egg yolks; 6 tablespoons of grated Parmesan cheese; 2 French bread slices toasted; Salt to taste

1
1/2 cup (100 g) of butter
2
2 large onions, sliced
3
2 tablespoons of wheat flour
4
1.5 liters of chicken broth
5
4 egg yolks
6
6 tablespoons of grated Parmesan cheese
7
2 French bread slices toasted
8
Salt to taste

Ingredients

1
1/2 cup (100 g) of butter
2
2 large onions, sliced
3
2 tablespoons of wheat flour
4
1.5 liters of chicken broth
5
4 egg yolks
6
6 tablespoons of grated Parmesan cheese
7
2 French bread slices toasted
8
Salt to taste

Directions

1
In a pot, melt the butter, add the onion and fry on low heat until it starts to brown
2
Add the flour and mix until lightly browned
3
Add the hot broth, stirring constantly, and season
4
Cover the pot and cook on low heat for 30 minutes
5
In a bowl, beat the egg yolks slightly and add the grated cheese
6
Remove the pot from the heat and add the egg mixture, stirring well
7
Distribute toasted bread slices in plates, pour the soup over it, and serve
8
404 calories per serving