French Onion Soup

5 onions
2 ounces of butter
2 1/2 pints of beef bouillon
salt and pepper
1-2 glasses champagne
3 ounces of Comté
3 ounces of Parmigiano Reggiano, grated
6 slices French bread
6 eggs

Have ready small earthenware soup bowls with lids (these are called
Marmites in French). Slice or chop the onions finely and sauté them to
a golden brown in butter in a frying pan. Bring the bouillon to a boil
and add the onions, salt and pepper. Simmer for five minutes, then add
the champagne. Mix the cheeses together and sprinkle a little on the
slices of bread. Put a slice of bread into each soup bowl, then pour
on the boiling soup. Top with remaining cheese. Cover with lids and
serve with raw, unbroken egg. Each guest breaks the raw egg into the
soup and beats it up with a fork. The soup must be really boiling in
order to cook the egg a little and thicken the broth. Serves 6 people.