Steak 'n Egg Soup | RICARDO

Ingredients

• 4 large onions, thinly sliced
• 1/4 cup (55 g) butter
• 1 bottle (341 ml) light beer
• 5 cups (1.25 litres) beef broth
• 1 lb (454 g) beef tenderloin steaks or flank steak
• 2 tbsp butter
• 4 eggs
• 8 slices baguette, toasted
• 1 tbsp chopped flat-leaf parsley
• Salt and pepper