Breton onion soup

Ingredients for 4 servings:

• 300 g minced beef
• 500 g potatoes
• 1 kg onion(s)
• 2 bay leaves
• 2 grains allspice
• 200 g bacon
• salt and pepper
• 150 g crème fraîche
• 2 egg yolks
• 100 ml white wine
• 1 roll
• 1 tsp butter
• ½ bunch parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and roughly chop the potatoes and onions. Simmer gently in a liter of lightly salted water with the bay leaves for 30 minutes. Finely dice the bacon, fry it, and sauté the ground beef until translucent. Deglaze with a little white wine. Remove the bay leaves and allspice, then thoroughly puree the vegetables with the broth, stir in the bacon and meat mixture, and bring back to a boil. Remove from the heat and season with slightly warmed, dry white wine. Mix the egg yolks with the crème fraîche and a little white wine, and whisk into the soup. Do not boil again. Cut the bread rolls into large cubes and fry in butter until golden brown. Chop the washed parsley. Serve the onion soup very hot, sprinkled with toasted bread cubes and chopped parsley.