Instructions: In a saucepan, slice onions and cook gently in butter until tender. Add chicken broth and cook slowly for 20 minutes.

Strain or force mixture through a sieve, or puree in blender. Work in 2 batches if necessary. Return mixture to saucepan.

Add vermicelli and cook 10 minutes. Lower heat. Stir in milk. Then add a little hot broth to the egg yolks, whisking to incorporate. Add egg mixture to soup, and cook over low heat, stirring constantly with a whisk, until thickened.

Stir in cream and cheese and serve.

This recipe yields 4 to 6 servings.

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