50. Zuppa con le Cipolle alla Francese

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

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