4 tbsp. unsalted butter
2 lg. onions, sliced (about 2 c.)
2 tbsp. all-purpose flour
3/4 tsp. salt
6 c. milk
4 egg yolks
Dash of freshly grated nutmeg or Worcestershire sauce
Dash of ground pepper

OPTIONAL ADDITIONS:

1/2 c. croutons
2-3 slices crisply cooked bacon, crumbled
2 tbsp. chopped fresh parsley

1. Melt butter in large heavy saucepan or Dutch oven over medium heat. Add onions, reduce heat to low. Cook, stirring frequently until golden brown (20-25 minutes). Stir in flour and salt. Stir in milk until mixture is smooth; heat to simmering. Simmer, covered, until onions are tender, 7-8 minutes.

2. Beat egg yolks lightly in bowl. Stir small amount of soup into beaten yolks, then stir mixture back into soup. Cook until just heated through (1-2 minutes). Do not boil.

3. Season with nutmeg and white pepper to taste. Ladle into warmed individual soup bowls; garnish each serving with croutons, bacon and parsley, if desired.

Makes about 6 cups - 6 servings.