Put milk on to boil.
Fry the butter and onions together for eight minutes; then add dry flour, and cook two minutes longer, being careful not to burn.
Stir into the milk, and cook ten minutes.
Rub through a strainer, and return to the fire. Now add the cheese.
Beat the eggs, with a speck of pepper and half a teaspoonful of salt.
Season the soup with salt and pepper. Hold the colander over the soup and pour the eggs through, upon the butter, and set back for three minutes where it will not boll. Then serve.
The cheese may be omitted if it is not liked.