Serves
4
2 medium-sized
onions
4
tbsp germ oil
˝ l
Ayinger Ur-Weisse
˝ l
beef stock
2
garlic cloves, finely chopped
3 egg
yolks
1/8 l
double cream
Salt,
pepper
˝ tsp
fresh marjoram, finely chopped
4
slices toasted white bread
4 tsp
ground Parmesan
Cut
onions into half (root to tip) and slice finely. Heat the oil in a saucepan,
sauté onions lightly, add Ayinger Ur-Weisse, beef
stock and garlic and boil until the onions are soft (approx. ˝ hour).
Mix
the egg yolks and the double cream and stir into the soup to thicken it. Add
marjoram and season to taste. Make sure that the soup does not boil after the
egg and cream mixture has been added, as the egg would otherwise curdle.
Ladle
soup onto deep plates, top with a slice of toast per person and sprinkle
generously with ground Parmesan. Put under grill until cheese begins to melt.