Preparation:
Place onion in pan, cover with water, bring to boil. Drain. Melt 1 tablespoon butter in pan, add onion. Saute', covered, for about 4 minutes. Set aside, place remaining butter in pan and stir in flour. Blend in milk, salt, peppers; bring mixture to a boil. Allow to simmer 6-8 minuses; strain. Return soup to pan, stirring in cream, egg yolks, cheese. Heat slowly to ensure evenness of mixture. Do not boil. Garnish with cooked peas and croutons. Serv |
