Instructions: Melt butter in a 4-quart sauce pot on medium heat. Add onions and saute until lightly browned. Add flour and cook an additional 5 minutes until butter and flour are well blended.

Slowly add milk and chicken stock, stirring constantly to prevent lumps. Season with salt, pepper, and mace and continue to cook until soup thickens.

Whisk in egg yolk slowly and add grated cheese. Simmer for another 5 to 10 minutes, stirring occasionally to prevent burning. Remove from heat. Serve immediately.

This recipe yields about 4 cups.

Yield: 4 cups

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