Cream of Onion Soup (Le Thourin)

Slice the medium onions thinly, separating them into rings.

Heat 3 tablespoons of butter in a large saucepan over medium heat until melted and foaming.

Add the sliced onions to the melted butter and cook, stirring occasionally, until they are soft and golden, about 15-20 minutes.

Sprinkle 1 1/2 tablespoons of flour over the onions and stir well to coat evenly, cooking for 1-2 minutes to remove the raw flour taste.

Gradually pour in 4 cups of milk while stirring constantly to avoid lumps, then bring the mixture to a gentle simmer.

Simmer the soup for 5-10 minutes, stirring occasionally, until it thickens slightly.

In a small bowl, whisk together the 2 egg yolks and 1/4 cup heavy cream until well combined.

Remove the saucepan from heat and let cool for 1-2 minutes, then slowly ladle a small amount of hot soup into the egg and cream mixture while whisking constantly to temper the eggs.

Pour the tempered egg and cream mixture back into the saucepan, stirring gently and continuously for 2-3 minutes, but do not allow the soup to boil or the eggs will curdle.

Season the soup with salt and pepper to taste.

Ladle the soup into bowls and top each serving with a handful of croutons just before serving.