Peel the onions and slice them into narrow rings. Cut the smoked ends into narrow slices and sauté both together in hot oil. As soon as the onions become translucent, squeeze and add the garlic and sauté briefly, extinguish with beef broth and make 30 minutes.
Dice the gorgonzola and let it melt in the soup. Cut the chives into rolls and add to the soup. Mix the egg and pour it in. Season with pepper.
Our tip: Fresh chives are much more aromatic than dried ones!
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