Name: Zuppa con le Cipolle alla Francese (French Onion Soup)
Cuisine: French
Ingredients: 2 large white onions; 40 grams (about 1-⅓ ounces) of grated Parmesan cheese; 3 eggs, beaten; 250 grams (about 8-¾ ounces) of white bread; 80 grams (about 2-¾ ounces) of grated Gruyère cheese; 50 grams (about 1-⅔ ounces) of butter; 1-½ liters (about 1-½ quarts) of milk or broth

This soup can be made with either broth or milk, and the following amounts serve five people.

Ingredients

250 grams (about 8-¾ ounces) of white bread
80 grams (about 2-¾

Method

Slice the onions very thinly and sauté them in butter. When they begin to brown, add the broth or milk (depending on what you are using). Cook well so that the onions are soft enough to be passed through a sieve. Mix the puréed onions with the remaining liquid. Cut the bread into slices or cubes, toast it, and then arrange it in layers in a soup tureen. Garnish the bread with the beaten eggs, t