2 Tbsp Butter 2 c chopped onion 1 tbsp all purpose flour 1/2 tsp salt 3 c chicken broth 1 c 1% milk 3 egg yolks, beaten pinch of paprika pinch of nutmeg
Be patient with the onions. Allowing them to cook until they begin to caramelize really creates depth of flavor in the soup. If you want a creamier flavor, you can substitute a 1/4 cup of half and half or cream for a 1/4 cup of the milk.
sautee chopped onions in butter over medium heat, stirring until golden brown, about 20 minutes. Stir in flour and salt, cook for another 2 minutes. Add 3 c chicken stock and 1 c milk, and simmer, covered, until onions are very tender, 15 to 20 minutes. Do not boil. Add small amount of hot soup to 3 egg yolks, beaten. Then add egg yolks to the soup. Heat through but do not boil. season with salt and paprika, nutmeg or Worcestershire sauce.