GABBY'S THANKSGIVING CREAM OF ONION SOUP

4 medium white onions, sliced

1 stalk celery with leaves, finely chopped

1 clove garlic, pressed

1/2 C butter

1/8 t nutmeg

1/4 C flour

1 pt half and half

1 pt milk

2 C chicken stock/broth

1 egg, well beaten

salt and white pepper to taste

freshly grated parmesan cheese

In a 4 quart saucepan, melt the butter over medium-high heat, then add the onion, celery and garlic.  Let this mixture cook, stirring until the onion is golden brown.  Reduce heat and add the nutmeg and flour, stirring until the mixture is smooth and well blended.  Add the cream and milk, reduce heat to medium-low and let cook until the soup has thickened somewhat.  Stir in the stock/broth and let cook another 5 minutes.  Stir some of the soup into the beaten egg, then add to the basic mixture.  Heat through, adding salt and pepper to taste.  Sprinkle cheese over individual servings before serving.