Viennese Soup (Brennsuppe)

Name: Viennese Soup
Ingredients: 4 tablespoons butter; 4 finely chopped onions; 6 cups beef broth; 1 cup red wine; 2 eggs; 3 tablespoons all-purpose flour; 3 tablespoons heavy cream; 2 teaspoons chopped fresh parsley; 1 tablespoon minced shallot

1
4 tablespoons butter
2
4 finely chopped onions
3
6 cups beef broth
4
1 cup red wine
5
2 eggs
6
3 tablespoons all-purpose flour
7
3 tablespoons heavy cream
8
2 teaspoons chopped fresh parsley
9
1 tablespoon minced shallot

Ingredients

1
4 tablespoons butter
2
4 finely chopped onions
3
6 cups beef broth
4
1 cup red wine
5
2 eggs
6
3 tablespoons all-purpose flour
7
3 tablespoons heavy cream
8
2 teaspoons chopped fresh parsley
9
1 tablespoon minced shallot

Directions

1
Melt the butter in a large saucepan
2
Add the onions and cook until they are dark brown (about 13 minutes), stirring frequently
3
Dust with flour and stir well, gradually adding the beef broth, stirring constantly to reach boiling point
4
Add the wine and simmer over low heat for about an hour
5
Check the seasoning
6
In a separate bowl, beat the eggs, cream, parsley, and shallot
7
Gradually add this mixture to the hot soup, stirring constantly to prevent lumps
8
Combine everything in the saucepan with the remaining soup
9
Heat well, but do not let it boil.