4 med. onions, chopped or sliced
1 stick butter
1/8 tsp. mace
4 tbsp. flour
1 qt. milk
2 c. chicken broth or vegetable stock
1 egg yolk
1 tbsp. minced parsley
1/2 c. croutons

Simmer onion in butter until soft and golden, but not brown. Sprinkle with mace, stir gently. Add flour and cook until slightly thickened for about 10 minutes. Add broth and simmer 5 more minutes.

Blend some of the soup with the egg yolk, then add back to pot of soup. Stir 1 minute. Serve with parsley and croutons. (I use half light cream and half low fat milk.)