1In a saucepan melt butter over medium heat. Add onions and garlic, saute until golden brown, about 10 minutes.
2Stir in flour and salt, and mix thoroughly. Gradually add chicken stock, stirring constantly. Cover and simmer over low heat for about 10 minutes.
3When onions are very tender, stir in milk and cream. Heat through. Remove 150 ml soup and mix in egg yolks.
4Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper and red chilli sauce.
5Garnish with grated parmesan, chopped parsley or basil.