|Onion||1 Tablespoon, finley chopped|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Cream||1 Cup (16 tbs)|
|Egg yolks||2 , beaten|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
Heat 3 tablespoons butter in heavy saucepan.
Cook onion until tender.
Blend in flour; heat until bubbly.
Add broth and cream gradually, stirring constantly.
Bring to a boil rapidly, stirring constantly; boil for 2 minutes.
Blend small amount of hot mixture into egg yolks; return to hot mixture.
Add cheese and remaining butter.
Serve sauce over fillets.