1 stick butter
1 1/2 c. onions, thinly sliced
1/2 c. flour
2 (13 3/4 oz.) cans beef broth
Parmesan cheese, grated
1 1/2 tsp. salt
Dash cayenne pepper
1 egg yolk
2 tbsp. cream

Melt butter in pan. Saute onions until translucent. Blend in flour and cook for 5 minutes, stirring often. Add beef broth, salt and pepper; simmer for 15 minutes. In small bowl, beat egg yolk with cream. Blend 1/2 cup of hot liquid into egg mix into soup. Serve with cheese. Makes 4 servings.