French Onion Soup

Ingredients

• 250 g white bread
• 80 g grated gruyere
• 50 g butter
• 40 g grated parmesan
• 3 eggs
• 2 large white onions
• 1 1/2 L broth or milk

Instructions

1. Slice the onions very thin and cook in the butter until they begin to colour.
2. Cook them well through with broth or milk, then sieve them and stir the puree back into the liquid.
3. Toast the bread in slices or dice and layer it in the tureen, seasoning each layer with beaten egg, gruyere and parmesan.
4. Pour the boiling broth or milk over and serve. Salt the eggs well if using milk. Serves five.