Frisian sipelsop (Frisian onion soup)

Cook the eggs firm in 10 minutes.

Chop the onions. Heat the butter and fry the onions till translucent. Mix the flour well with the onions and add, while stirring well, the water and bouillon cubes.

Bring the soup to a boil and simmer for 10-15 minutes.

Add at flavour salt, pepper, nutmeg and vinegar.

Put in every soup plate a peeled egg (that's the part of the recipe I always skip myself, I'm not fond of egg) and mash it finely.

Spoon the onion soup in the plates and serve with grated (Frisian) cumin cheese and white bread for dipping.