1 cup onions, finely chopped
2 eggs, lightly beaten
1 litre bone or meat stock
1 tbsp butter
1 tbsp soya sauce
1/4 tsp MSG
Salt & pepper to taste

Egg & Onion Soup

1. Heat butter in a saucepan, add corn flour and fry till brown.
2. Add stock and all the other ingredients except eggs and cook on low heat for half an hour.
3. Now pour the eggs onto the soup and stir gently, so that the egg batter forms into strings.
4. Serve steaming hot.