I have this one:
Onion Cheese Soup
Yacht Club Galley
3 large Spanish onions
4 T. butter
4 T. flour
2 C. milk
2 C. chicken stock or broth
1/2 t. pepper
1/2 t. mace
1 egg yolk, beaten
1 C. mild cheddar cheese, grated
Melt butter in a 4-qt saucepot 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 occassionally to prevent burning. Remove from heat. Serve immediately.