French Onion Soup

• 4-6 large onions (about 1.5 lbs)
• 2 oz unsalted butter
• 1 Quart Pacific Natural Foods Organic Beef Broth
• 2 Egg Yolks
• 4 oz Whipping Cream
• 2 oz Port wine
• ¼ Loaf French Bread
• ¼ C Gruyere Cheese, grated
• Salt and Pepper to taste

Step 1:

Sauté sliced onions in butter until browned. Add small amount of beef broth during cooking if onions become to dry. Deglaze the pan with small amount of beef broth - then add the balance of the beef broth to the onions.  Simmer until the onions are tender. Add salt and pepper to taste. Place in oven resistant individual serving bowls with the crouton and grated gruyere cheese and bake at 350 degrees until golden brown. About 45 minutes.

Step 2:

Separate egg yolks and reserve egg whites for other uses. Mix egg yolk, whipping cream and port in a bowl with a whisk until well mixed. Remove baked onion from oven. Use a knife or corner of a spatula to lift the crouton and place 2 tablespoons of mixture under each crouton. Return to oven and continue baking at 350 degrees for an additional 10 to 15 minutes until done.