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Oilla Espagnole

Neatly peel six small, very sound white onions. Cut them into halves, then finely mince and place in a saucepan with two tablespoons melted butter; gently brown to a golden colour, which will take about fifteen minutes, being careful to stir once in a while. Add two tablespoons flour, mix well with a wooden spoon and heat for five minutes. Moisten with two and a half quarts broth or hot water; any chicken or beef bones on hand can be added. Season with a teaspoon salt and half teaspoon white pepper, cover the pan and let slowly boil for fifty minutes. Lift up the bones, skim the fat from the surface, add the whites of three eggs and stir well with a wooden spoon for two minutes. Serve with six slices French bread toasted to a nice golden colour.