Soubise Eggs: Authentic French Recipe with Creamy Onion Purée and Poached Eggs

• 6 eggs
• 6 slices sandwich bread
• Chives
• 25 g butter
• Onion Purée:
  1 kg onions
  100 g butter
  20 g flour
  2 tablespoons dehydrated veal stock
  10 cl liquid fresh cream
  1 pinch sugar
  Salt, ground pepper

• Preparation time: 20 minutes
• Cooking time: 40 minutes

Difficulty Level: 2

Instructions

1. Peel and slice the onions. Cook in plenty of boiling salted water until it resumes boiling. Drain well.
2. Transfer to a pan and gently cook (steam) for 30 minutes with 50 g butter, pepper, and sugar. Chop into a purée after cooking.
3. Dissolve the veal stock in 500 ml boiling water.
4. Melt 50 g butter in a sauté pan, add flour, and mix vigorously into a roux. Gradually whisk in the stock until smooth.
5. Off the heat, stir in cream, salt, and pepper.
6. Blend the onion purée with the sauce. Simmer over low heat for 10 minutes, stirring regularly.
7. Poach the eggs.
8. Trim crusts from bread slices and fry golden on both sides in 25 g butter.
9. Spread Soubise purée in a deep serving dish. Top with fried bread slices, one poached egg each.
10. Season with salt and pepper. Sprinkle chopped chives; garnish with whole sprigs.
11. Serve immediately.