Difficulty:[usr 2]
Peel and slice the onions, cook them in plenty of boiling salted water until boiling resumes. Drain and steam them for 30 minutes with 50 g of butter, pepper and sugar.
After cooking, chop the onions. Dissolve the veal stock in 1/2 l of boiling water.
Melt 50 g of butter in a sauté pan, pour in the flour and mix vigorously. Gradually add the veal stock, whisking constantly, until the sauce is smooth.
Off the heat, add the cream, salt, pepper, mix.
Mix the onion puree with this sauce, return to the pan over low heat for another 10 minutes, stirring regularly.
Poach the eggs.
Remove the crust from the slices of sandwich bread and brown them on both sides in a pan with 25 g of butter.
Garnish the bottom of a deep serving dish with the Soubise purée, place the slices of fried bread on top, place an egg on each slice.
Season with salt and pepper.
Sprinkle with chopped chives and garnish with whole sprigs.
Serve immediately.
