Duchess Soup

Put two large, sliced onions into a saucepan with two tablespoonfuls of butter,
and fry them for eight minutes. Sift in two tablespoonfuls of flour, and fry it for
three minutes, stirring well to prevent its burning ; then pour in slowly one quart of
boiling milk, season to taste with pepper and salt, and stir over the fire for fifteen
minutes. Strain the above mixture, put it back into the saucepan, add two tablespoonfuls
of grated cheese, and place it over the fire. Beat three eggs, with a little
salt and pepper, then pour them through a strainer into the soup. Move the saucepan
to the side of the fire, and stir the contents for a few minutes. Turn the soup
into a tureen, and serve it with a plate of sippets of toast.