Preparation / Directions:
Peel the garlic cloves and saute with the onions over low heat in the
butter. Add flour and fry until well coated. Add spices and wine, bring to
a boil and continue cooking for a half hour. Add the stock and bring to a
boil. Put the soup into a casserole and cook at 350 for an hour.
To serve, you will need serving size oven-proof bowls or casseroles. Beat
an egg into each serving and cover each with cheese. Bake for 10 more
minutes at 350. When ready to serve, add 1 oz. cream to each serving.