Ingredients

• 1 L beef broth
• 300 g breadcrumbs
• 300 g Red Port
• 60 g taleggio cheese (preferably goat)
• 6 eggs
• 1 onion
• baguette type bread with cereals
• laurel
• garlic
• extra virgin olive oil
• butter
• red wine vinegar
• peanut oil
• salt

For the recipe of the Pavese soup, prepare the eggs the previous evening: form a bed of breadcrumbs in 6 cups or 6 small casseroles. Break the eggs into a bowl, take the egg yolks, place them in the cups, cover them gently with more breadcrumbs and place them in the fridge for 7 hours.
Slice the onion into thin slices.
Dissolve in a pan a knob of butter with a little extra virgin olive oil and brown 1 clove of garlic with the peel, crushed.
Unite onion, 1 bay leaf and sauté very gently, gradually wetting with the Port: let it evaporate by raising the heat so that the alcohol evaporates. Season with salt. When the onion is wilted, add a tablespoon of vinegar: the consistency should be melting and homogeneous.
Cut the baguette in bias slices 5 mm thick. You can also use a dry bread such as the Tuscan one: in this case cut it into rectangles of the same thickness.
Toasted the slices of bread in the oven until golden and crispy croutons are obtained.
Lay down on each crostino a 6-7 mm thick slice of taleggio cheese; place them on the open mouth of the hot oven to slightly melt the cheese.
Complete the croutons with 1 tablespoon of caramelized onion.
Free the yolks from the excess breadcrumbs and fry them in peanut oil at 160 ° C for a few moments, until a light crust forms.
Lay them down on croutons on plates, sprinkle with hot broth and serve immediately.