1. 1

   Step 1

   Preheat oven to 200 °C. Roast the whole, unpeeled garlic bulb in the oven for 30 minutes.

   Timer 30 min
2. 2

   Step 2

   Peel the onions and dice finely.

3. 3

   Step 3

   Melt butter in a pot and sauté the diced onions until translucent.

4. 4

   Step 4

   Pour the beef broth over the onions, cover the pot, and let simmer for 20 minutes.

   Timer 20 min
5. 5

   Step 5

   Remove the garlic bulb from the oven, let cool slightly, and squeeze the cloves out of their skins.

6. 6

   Step 6

   Add the garlic cloves to the soup and purée everything until smooth using an immersion blender.

7. 7

   Step 7

   Stir the heavy cream into the soup and bring to a brief boil.

8. 8

   Step 8

   Season the soup generously with salt, pepper, and white wine vinegar.

9. 9

   Step 9

   Whisk the egg yolks in a cup with a little hot soup.

10. 10

    Step 10

    Quickly stir the egg yolk mixture into the nearly boiling soup using a whisk.

11. 11

    Step 11

    Remove the pot from the heat. Ladle the soup into bowls.

12. 12

    Step 12

    Sprinkle with grated Parmesan and chopped chives and serve.

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