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SOUPE A L'OIGNON GRATINEE (onion soup au gratin)

Serves 3 to 4

Soften the onions gently in the butter: they must not color.

Pour in the consommé or the bouillon and season with salt and pepper. Cover and simmer for 20 minutes.

Remove and pour into an earthenware pot, or an ovenproof casserole.

Add the port beaten with the yolk of the egg. Stir well.

Place the pieces of toasted bread on the surface of the soup.

Sprinkle with the cheese and place in the oven till nicely browned. Serve very hot straight from the pot or the casserole.

From "The Art of Simple French Cookery" by Alexander Watt

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From "The Art of Simple French Cookery" by Alexander Watt
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