Begin by chopping the onion and preparing the broth in a large pot. We typically use a bouillon cube or a vegetable broth. For the bouillon cube, we use the Knorr Vegetable bouillon for this recipe and doubled the water, so we utilized one cube and four cups of water. Next pan-fry the bread in olive oil or butter if you choose. Add the onion to pan and roast a little. Sprinkle in a little bit of flour. Move the pan ingredients into the pot. Crush a couple of pieces of garlic and drop into the soup. Bring the soul to a boil and then simmer for 30 minutes. While the soup is simmering, beat two egg yolks and cream together in a separate bowl then pour into the salt. Sprinkle in the seasoning of your choice, we utilized pepper and nutmeg, and then top with parsley.

Side note: We double the amount of cups to reduce the sodium concentrations and make the soup bigger. You can also supplement the cream for either a lighter milk or a dollop of Greek yogurt.