5 c. minced white onions (about 1 1/4 lb.)
4 tbsp. butter
2 tbsp. flour
3 c. canned chicken broth
1 tsp. white pepper
1 tsp. nutmeg
4 c. heavy cream
6 hard rolls
1/4 c. parsley flakes

In a large pan, cook the onions in the butter over moderate heat, stirring, for 15 minutes or until they are softened. Stir in the flour and cook the mixture, stirring, for 15 minutes. Add the chicken broth, white pepper and nutmeg; bring to a boil, and simmer, stirring occasionally, for 30 minutes. Add the cream and simmer the soup for an additional 40 minutes.

Cut the tops from the rolls and carefully remove the centers, leaving a 1/3 inch shell. Place the rolls in soup bowls, ladle in the soup and sprinkle with parsley. Serves 6.