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Oignon Soup, Bourgeoise

Cut four medium, white onions in half, then finely slice them. Heat two tablespoon melted butter in a large saucepan, add onions and cook until a nice brown colour, then add two tablespoons flour; stir well while heating one minute, pour in two quarts milk, mix with wooden spoon until it comes to boiling point then let slowly boil forty minutes, season with two teaspoons salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg and mix well. Dilute one egg yolk with a gill cream, add to soup with half ounce good butter, mix while heating two minutes; remove, pour the soup into a soup tureen and serve with six slices of French bread, toasted.