Dutch Onion Soup

I once had an economics professor who loved to tell the story about how he got a girl (now his wife) to go out with him. At first she thought nothing of him, only after he made her 206 (!!!) different soups did she agree to go out with him. He would like to tell the story in such a way that it seems she liked his soups so much she just had to be with him. However, we (the class) had a different theory. We believed she was so fed up with his cooking she went out with him just to make him stop.
INGREDIENTS
4 eggs
500 g of onions
50 g butter
50 g flour
Beef stock (cube)
3 teaspoons (white wine) vinegar
Salt and freshly ground pepper
(Freshly grated) nutmeg
100 g herb cheese
COOK
Boil the eggs for about 9 minutes. Peel the onions and cut them into rings. In (soup) pan heat the butter and simmer the onion rings for about 5 minutes until they are golden. Add the flour to the onions and fry for another minute. Make 1250 ml stock from the cube(s) and bring to the boil with the onion rings. Let simmer for another 10 minutes and season with vinegar, salt, pepper and nutmeg. Grate the cheese and peel and chop the eggs. Divide the eggs over four bowls, add the soup and the grated cheese. Serve with bread and butter.
Original recipe is {here}.