Onion soup with chanterelles

INSTRUCTIONS

• 1
  Halve the onion lengthwise and slice into thin half-rings. Clean the chanterelles and cut them into larger pieces.
• 2
  In a pot, melt butter over high heat, add the onion, and stir. Cover with a lid and let simmer for 2 minutes. Reduce heat to medium and simmer the onion for another 12 minutes. Stir frequently to prevent it from sticking to the bottom.
• 3
  Remove the lid, add the mushrooms, and sauté for another 5 minutes, stirring occasionally. Add the stripped and lightly chopped thyme leaves. Stir, pour in the wine, and let it completely evaporate. Once the wine has evaporated and only fat remains in the pot, add the flour and sauté for 1 minute, stirring constantly.
• 4
  Then pour in the broth, add the bay leaves, lightly salt the soup, and season with freshly ground pepper. Bring to a boil, stir, reduce heat to one-third power, and simmer uncovered for 20 minutes, stirring occasionally.
• 5
  Finely chop the flat-leaf parsley. Whisk the egg yolks into the milk, add the parsley, and pour into the soup while stirring quickly and constantly. Immediately remove the soup from the heat and continue stirring for a while to prevent the yolks from curdling. Season with salt and pepper to taste.