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Eggs Cocotte, Lyonnaise

Heat a tablespoon butter in a frying pan, add two finely minced white onions; season with two saltspoons salt and a saltspoon white pepper; lightly mix, cover the pan with a plate and let slowly cook for fifteen minutes; take off the plate, add a tablespoon good vinegar and half teaspoon chopped parsley, mix a little; then divide the onions into six shirred-egg dishes. Carefully crack two fresh eggs into each dish. Season them with a teaspoon salt and half teaspoon white pepper, equally divided. Set the eggs in the oven for three minutes. Remove and serve.