5 large onions
1/2 cup butter
450 ml beer or white wine
6 cups beef broth
2 lb tenderloin or flank steak
8 slices of buttered and toasted baguette
1 tbs parley
In a pot over medium heat, soften the onion in butter for about 10 minutes.. Increase the heat and cameralized the onions, stirring constanltly until golden brown. Deglaze with beer or wine and reduce by half. ASdd the broth and bring to boil. Simmer over medium heat for 0 minutes or until the soup has reduced by hald. Add salt and pepper.
Meanwhile in a non stick pan over medium high heat brown the steak on both sides (salting and using pepper on both sides as well). using 2 tbls of butter. Transfer to a plate and let rest 10 minutes.
In the same cleaned skillet, add remaining butter and cook eggs on low until whites have settled but yolks are still runny. Season with salt and pepper and if desired cut the eggs with a cookie cutter.
thinly slice steak, pour soup into bow with meat and 2 toasted breast slices, top with egg and parsley