Ingredients

4 tablespoons of clarified butter, divided
4 tablespoons of flour, divided
1 1/2 liters water or bouillon
Salt
Pepper
Nutmeg
Marjoram
1 onion
4 tablespoons of cream
4 tablespoons of diced white bread, toasted (or croutons)
1 tablespoon of parsley, finely chopped (optional)
1 tablespoon of chives, finely cut (optional)

Directions

Brown 2 tablespoons of flour in 2 tablespoons clarified butter, until light brown (hazelnut color). Stir constantly. Add the rest of the flour, mix briefly and pull pan from the heat. Add water, stirring vigorously with a whisk. Bring to a boil, then reduce heat and let simmer for about 40 minutes. Season to taste with nutmeg, marjoram, salt and pepper. Cut onions into rings and brown them in the remaining 2 tablespoons of butter (again they should be lightly brown). Pour soup into individual plates or soup bowls. Add 1 tablespoon of cream to top of each bowl of soup ("painting" a decorative spiral). Put croutons and onion rings on top. Sprinkle with chopped parsley and cut chives, optional. Of course, onions, croutons, parsley and chives can be left out.