Onion stew
mit: onions, Lard, eggs

Ingredients for 6 persons

• 1½ kg onions,
• 80 g Lard,
• olive oil,
• rubbed Parmesan cheese,
• 3 eggs,
• basil,
• salt,
• pepper,
• bouillon,
• slices of bread.
  

Preparation

Cut the onions into fine disks, and put them into a cold water bath. Press easily with the hands and change the water 2 - 3 times. Drip them off and toast easily in olive oil with somewhat to chopped Lard and with some sheets of basil. Salt and pepper and leave to cook with small heat further. The onions must become drying and remain white. Add some scoops of good bouillon and continue to cook so long to the soup have a creamy consistency. Strike the eggs together with the Parmesan cheese, pepper and put it under agitating when the soup was taken away from the stove. Well through-agitate and arrange on roasted slices of bread.

Good appetite!