Grape Harvesters’ Soup

The various tourains of southwestern France are also onion soups. The onions are colored in goose fat, lard, or drippings and the simplest is moistened with water, simmered for from 45 minutes to 1 hour and served over crusts of bread. Garlic is sometimes added, often a spoonful of flour is stirred into the onions after they have been browned and before they are moistened, a handful of French thread-thin vermicelli may be added a few minutes before serving, and terminal egg-yolk bind