Onion Soup Au Gratin

• 1/2 c. margarine or butter (1 stick)
• 1 1/2 c. thinly sliced onions
• 1/2 c. flour
• 1 egg yolk
• 2 Tbsp. light cream
• 2 (13 3/4 oz.) cans beef broth
• 1 1/2 tsp. salt
• dash of cayenne
• 4 thin slices French bread
• 1/2 c. Parmesan cheese

1. Saute onions in melted butter until soft.
2. Blend in flour and cook for 5 minutes, stirring constantly.
3. Stir in broth, salt and cayenne.
4. Heat to boiling, stirring constantly.
5. Lower heat; simmer 15 minutes.
6. Beat egg yolk and cream in small bowl.
7. Blend in about 1 cup of the hot soup.
8. Stir mixture in saucepan.
9. Ladle soup into 4 individual flame-proof bowls.
10. Float a slice of French bread on each and top with Parmesan cheese.
11. Broil, watching carefully, 4 inches from heat until cheese turns golden.

margarine, onions, flour, egg yolk, light cream, beef broth, salt, cayenne, thin slices, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558013 (may not work)