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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.