• One or 2 large Spanish onions
• the yolks of 2 or 3 eggs
• stock or water
• a few slices of toasted bread
• oil, vinegar, salt and pepper.

Shred the onion and fry in hot oil to a golden colour, but without browning. Add it to the hot stock or boiling water, season with salt and pepper and simmer for 10 minutes. Beat the yolks of eggs with a little vinegar, put them in the soup tureen, pour the stock and onion over them, mix well, and add the slices of toasted bread.