Recipe - Danish Onion - Champagne Soup

10 Onions, cut or sliced up
5 tablespoon Butter or margarine, or oil
of choice
4 cup Boiling water
2 Bay leaves
Salt and fresh ground pepper
to taste
1 ds Cayenne pepper and nutmeg
1 qt Dry champagne
Half a Camembert cheese (or
small Brie)
4 Egg yolks
1 cup Port wine
8 sl Bread fried in butter

Saute the onions in butter until they begin to turn golden. Add the cups of
boiling water, salt, pepper, and a dash or cayenne and nutmeg. Add also the
bay leaves. Stir well and bring the water to another boil. Reduce the heat
to lowmed. and cook, covered, for 20 minutes. Add the entire bottle of
champagne and bring the soup to yet another boil. Then add the cheese and
take care to mix it well in the boiling soup. Beat the egg yolks together
with the port wine and add the eggwine mixture to the soup. Stir well.
Turn off the heat and let the soup rest, covered, for 10 minutes. (The soup
must not boil again after the eggwine mixture has been added.). Place 1
slice of fried bread in the centre of each bowl and ladle the soup on top
of it. Serve hot.

Posted to MMRecipes Digest V4 #186 by Julie Bertholf
jewel1@ix.netcom.com on Jul 18, 1997