4 large onions, thinly sliced
1/2 cup butter
2 tablespoons all-purpose flour
4 cups chicken or beef broth
Salt to taste
2 egg yolks
1/2 cup Port wine (optional)
To serve with
6 slices of French bread toasted
2 tablespoons melted butter
1/2 cup grated Parmesan cheese
4 large onions, thinly sliced
1/2 cup butter
2 tablespoons all-purpose flour
4 cups chicken or beef broth
Salt to taste
2 egg yolks
1/2 cup Port wine (optional)
To serve with
6 slices of French bread toasted
2 tablespoons melted butter
1/2 cup grated Parmesan cheese
Sauté the onions in 1/2 cup butter over low heat, stirring occasionally until they are soft and lightly golden (about 30 minutes)
Add the flour and mix well
Remove from heat and gradually add the broth, stirring constantly
Season to taste
Return to heat and simmer until boiling
Turn off heat and whisk in the egg yolks mixed with Port wine
Mix well
Brush toasted bread with melted butter
Sprinkle with grated Parmesan cheese and place under broiler to melt
Serve immediately, garnishing with 6 portions.
