- In a saucepan over medium heat, soften the onions in the butter for about 10 minutes. Adjust to high heat and brown the onions, stirring constantly until golden brown. Deglaze with the beer, bring to a boil and reduce by half. Add the broth and bring to a boil.
- Simmer over medium heat for about 20 minutes or until the soup has reduced by half. Season with salt and pepper.
- Meanwhile, in non-stick skillet over medium-high heat, brown the meat on both sides in half the butter until the desired doneness. Season with salt and pepper. Transfer to a plate. Wipe the skillet clean.
- In the same skillet, melt the remaining butter (1 tbsp) and add the eggs. Cook, one side only, over low heat for about 5 minutes or until the egg white is cooked through, but the yolk is still runny. Season with salt and pepper. If desired, cut the eggs with a round 2 3/4-inch (7 cm) cookie cutter for a neat presentation.
- Thinly slice the meat. Ladle the soup into bowls. Top each bowl with meat and 2 baguette slices. Place an egg on the bread. Sprinkle with the parsley.