Baden Onion Soup

Remove the skin from the onions and cut them into rings. Heat the fat in the saucepan and sauté the onions until golden. Fold in the flour and extinguish with the beef broth. Simmer the soup for about 30 minutes at low temperature. Mix egg yolks with wine and whipped cream. At the end of the soup, season with salt and pepper. Sprinkle with chopped parsley. Variation: Put the soup into ovenproof dishes, cover a slice of toast (toasted beforehand) with a slice of cheese (Gouda or similar) and place it carefully on top of the soup. Preheat the oven to 200 °C and cook the soup until the cheese runs nicely.

Preparation time: half an hour

Degree of difficulty: simple

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