a saucepan, melt butter or margarine over medium
heat. Add onions: saute until golden brown, about
in flour and salt, and mix thoroughly. Gradually
add chicken broth, stirring constantly. Cover,
and simmer over low heat for about 10 minutes.
onions are very tender, stir in milk and cream.
Heat through. Remove 1/2 cup soup, and mix in
egg yolks. Slowly stir egg yolk mixture into soup
in pan. Heat through, but do not allow soup to
boil. Stir in paprika, black pepper, and red hot
pepper sauce. Serve hot, and garnish with chopped