The ‘Pays du Grand Bergeracois’ in the heart of the « Périgord Pourpre » (so-called because of the colour and predominance of its vines) is known far and wide for its exceptional gastronomy. The truffles, foie gras, confit, magret, cèpes and myriad of other delights which laden down Périgourdin tables are renowned world-wide.

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Ingredients • 250g onions • 1 clove of garlic • 1 litre chicken stock • 3 tablespoon tomato purée • 2 egg yolks • Goose fat • 1 tablespoon flour • Bread • Salt, pepper	Périgourdin Onion Soup Preparation : 10 min. Cooking Time : 40 min.
Method Peel and finely chop the onions, fry in goose fat. Sprinkle with flour and cover with a litre of chicken stock. Add the peeled, crushed garlic and the tomato purée. Season to taste and leave to cook for 30 minutes. Toast thin slices of ‘country’ bread, place in the bottom of the soup bowls and pepper. Mix the egg yolks in a little stock, pour into the soup, whisking all the while. Do not allow the soup to boil. Pour over the bread.
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