Cream of Onion Soup

Melt butter in large, heavy saucepan or Dutch oven. When foam subsides, add onions and reduce heat to low.

Cook, stirring frequently, until onions are golden brown, about 20 to 25 minutes. Stir in flour and salt.

Stir in milk until mixture is smooth. Heat to simmering.

Simmer, covered, until onions are tender, 7 to 8 minutes.

Beat egg yolks lightly in bowl.

Stir small amount of soup into beaten egg yolks.

Stir this mixture back into the soup. Cook until just heated through (a minute or two).

Do not allow to boil.

Season with nutmeg, and/or Worcestershire sauce and white pepper to taste.

Ladle into warmed soup bowls and, if desired, garnish with croutons, bacon and parsley.