3 tbsp. bacon drippings or butter
3 tbsp. all-purpose flour
1/2 c. diced onions
1 tbsp. minced parsley
8 c. stock or 8 c. water + 8 chicken bouillon cubes
Salt & pepper to taste
1 tsp. sugar
Dash Worcestershire sauce
2 eggs, beat with fork only to blend yolk with white
1 tbsp. Parmesan cheese

Melt fat. Add flour. Add onion. Keep stirring with wooden spoon until onions are glossy. Add parsley. Stir twice. Add stock and sugar. Bring to a boil and let simmer for 30 to 60 minutes. Add salt and pepper to taste. Before serving add eggs. Lift off of burner. Let sit for a few minutes. Serve with cheese croutons.