Onion Soup

Place six ounces of butter in a large saucepan over the fire, and stir into it four large white onions cut up, not sliced. Stew this very slowly for one hour, stirring frequently to prevent its scorching. Add salt, pepper, cayenne, and about one quart of stock, and cook one hour longer. Then stir into the mixture one and a half cups of milk and simmer for a few minutes. Have ready a soup tureen. In it beat the yolks of four eggs with two tablespoons of grated Parmesan cheese. Stir the hot soup into this, beating until it thickens a little. A slice of toasted French bread should be placed in each plate, and the soup poured over it.

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