---------- Recipe via Meal-Master (tm) v8.05
       Title: Danish Onion - Champagne Soup
  Categories: Soups/, Stews
       Yield: 6 Servings
      10    Onions, sliced
       5 tb Butter or margarine, or oil
            -of choice
       4 c  Boiling water
       2    Bay leaves
            Salt and fresh ground pepper
            -to taste
       1 ds Cayenne pepper and nutmeg
       1 qt Dry champagne
            Half a Camembert cheese (or
            -small Brie)
       4    Egg yolks
       1 c  Port wine
       8 sl Bread fried in butter
   Saute the onions in butter until they begin to turn golden. Add the cups of
   boiling water, salt, pepper, and a dash or cayenne and nutmeg. Add also the
   bay leaves. Stir well and bring the water to another boil. Reduce the heat
   to low-med. and cook, covered, for 20 minutes. Add the entire bottle of
   champagne and bring the soup to yet another boil. Then add the cheese and
   take care to mix it well in the boiling soup. Beat the egg yolks together
   with the port wine and add the egg-wine mixture to the soup. Stir well.
   Turn off the heat and let the soup rest, covered, for 10 minutes. (The soup
   must not boil again after the egg-wine mixture has been added.). Place 1
   slice of fried bread in the centre of each bowl and ladle the soup on top
   of it. Serve hot.