3 oz butter
Salt, pepper, and grated nutmeg to taste
2 eggs, beaten
Mince onions very finely. Put in a stewpan over a slow fire with 3 ounces of melted butter, dredge a little flour over them, and shake about until they are soft and lightly browned. Add a quart of boiling water, and season with salt and pepper and a grated nutmeg. Bring soup to boil.
Beat 2 eggs in your serving pot; after the soup has boiled up well, stir it into the beaten eggs and serve at once.