1) Sautè onion in butter until soft and golden, don’t brown. Sprinkle with nutmeg and stir gently. Add flour and cook until slightly thickened for about 10 minutes. Add broth and simmer 5 more minutes.
2) Blend some of the soup with the egg yolk, then add back to pot of soup. Season with salt and pepper. Stir 1 minute. Serve with parsley, croutons and cheese then garnish with minced parsley.
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