Peel and finely slice the onions and garlic into thin strips.

In a pot or tall saucepan, add a tablespoon of butter and a little olive oil.

Add the garlic and sauté until golden, then add the sliced onions and cook slowly until they turn a shiny golden color.

Next, add the brandy and wine, let it simmer a bit, then add the chicken broth and a teaspoon of cornstarch.

Add a pinch of pepper, salt, and cumin to the soup.

In a separate pan, fry 3 slices of bread and set aside.

In another pan, bring some water to a boil with a splash of vinegar. Poach 3 eggs, one per person.

Once the soup is finished, pour it into a soup bowl along with the fried bread and the poached egg.

Top with cheese and place in the oven to gratinate.

Ready to serve. J C R.