Onion soup au Roquefort

Ingredients for 4 servings:

• 500 g onion(s)
• 3 small sausages, smoked Mettwurst or smoked sausages
• 2 tbsp oil
• 2 garlic cloves
• 1 liter meat broth
• 100 g cheese (Roquefort)
• 1 bunch of chives
• 1 egg(s)
• Pepper, from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the onions and slice into thin rings. Cut the sausages diagonally into small pieces. Fry both together in hot oil. Peel and press the garlic cloves, and after 5 minutes add them to the onion and sausage mixture. As soon as the onions are translucent, pour in the stock and simmer for 30 minutes. Finely dice the cheese. Gradually add 2/3 of it to the soup with the chives and stir well. Once the cheese has melted, slowly stir in the beaten egg. Season to taste and sprinkle the remaining cheese on top. Tip: Instead of the strong Roquefort, you can also use a mild blue cheese such as Gorgonzola. This goes well with toasted bread, a bitter beer, or a strong, red country wine.