2 oz Le Gall butter
2 1/2 pints beef bouillon
salt and pepper to taste
1-2 glasses champagne
4 oz Comté, or for a slight twist, use Beaufort or Le Chartreux
3 oz Aged Mimolette, grated
6 slices French bread
Have ready small earthenware soup bowls with lids (these are
called Marmites in French).
Slice or chop the onions finely and
sauté them to a golden brown in butter in a frying pan.
bouillon to a boil and add the onions, salt and pepper.
for five minutes, then add the champagne. Mix the cheeses
together and sprinkle a little on the slices of bread.
Put a slice
of bread into each soup bowl, then pour on the boiling soup.
Top with remaining cheese.
Cover with lids and serve with raw,
Each guest breaks the raw egg into the soup
and beats it up with a fork. The soup must be really boiling in
order to cook the egg a little and thicken the broth.
Serves 6 people.