1 c. onion, chopped
2 tbsp. minced ham
2 tbsp. butter
1 herb bouquet (parsley, rosemary, sm. piece bay leaf, 1 blade mace)
4 c. rich chicken broth
3 egg yolks
1 c. heavy cream
2 oz. freshly grated Parmesan cheese
1 oz. grated gruyere cheese
Paprika

Saute onion and ham in butter until onion is wilted. Add stock and herb bouquet. Simmer 20 minutes and remove bouquet. Mix together egg yolks, cream and cheeses. Mix 1 cup of hot stock into this then stir back into remaining soup. Heat, correct seasoning, strain. Serve garnished with paprika.