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Onion Soup, Maigre

Mince half a dozen medium-sized onions very finely. Put them into a stewpan over a gentle fire with three ounces of dissolved butter, dredge a little flour over them, and move them about until they are tender and lightly browned. Add two pints of boiling water, and a seasoning of salt, pepper, and grated nutmeg. Beat two eggs briskly for a minute or two, boil the soup, let it cool half a minute, then stir it in amongst the eggs, and serve immediately. Time, half an hour. Probable cost, 6d. Sufficient for four or five persons.