Onion and Egg Soup

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

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

Ingredients

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

Directions

1
In a pan, melt the butter, add the onion and sauté over low heat until it starts to brown
2
Add the flour and stir until lightly browned
3
Add the hot broth, stirring constantly, and season
4
Cook the mixture in the pan over low heat for 30 minutes
5
In a bowl, whisk eggs lightly and add grated cheese
6
Remove the pan from the heat and add the egg mixture, stirring well
7
Distribute toasted bread slices on plates, pour the soup over the top, and serve
8
404 calories per serving