The recipe is from the book French Feasts: 299 Traditional Recipes for Family Meals and Gatherings. Although my version has the French title, Ripailles on it, I found it on clearance at Anthropologie. This makes a good appetizer, serves 6.
6 Sliced Onions:
Cooking to lighly brown:
1/2 cup of white wine:
Simmering (for 45mins) after adding in wine and ~6 cups of water:
Parsely is added after simmering.
4 egg yolks added in after cooling off a little.
The end result with french bread added on top: