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Spanish Onion Soup

Peel three large Spanish onions, cut and separate them into rings, and fry in a little butter until they are of a light brown color and quite tender. Remove and drain on a fine sieve, and put them into a saucepan with two quarts of water. Put the pan on the fire, boil for an hour, stirring frequently, add salt and pepper to taste, add the finely sifted crumb of a roll, and mix thoroughly. Boil for one hour longer, and just before serving add the yolks of two eggs, beaten into two tablespoonfuls of vinegar and a small quantity of the soup. Mix this in, stirring one way, pour into a tureen and serve. Soup prepared in this way will keep four or five days.