Cream of Onion Soup

Melt butter in large heavy saucepan or Dutch oven over medium heat. When foam subsides, add onions; reduce heat to low. Cook, stirring frequently, until onions are golden brown, 20 to 25 minutes. Stir in flour and salt. Stir in milk until mixture is smooth; heat to simmering. Simmer, covered, until onions are tender, 7 to 8 minutes.

Beat egg yolks lightly in bowl. Stir small amount of soup into beaten yolks, then stir mixture back into soup. Cook until just heated through, 1 to 2 minutes; do not allow to boil. Season with nutmeg and white pepper to taste. Ladle into warmed individual soup bowls; garnish each serving with croutons, bacon, and parsley, if desired. Serve immediately.