Peel the onions, cut them into quarters (or sixths depending on size), then slice them as finely as possible.

Slowly sauté the onions in butter in a large saucepan over a gentle heat until translucent.

Add the semolina, mix well, deglaze with the Riesling, and pour in the poultry stock.

Simmer gently for 20–25 minutes until the onions are completely soft.

In a bowl, mix the cream, egg yolks, and Parmesan together.

Remove the soup from the heat and stir in the cream mixture so the soup slightly thickens.

If necessary, reheat gently, but do not let it boil.

Season to taste with salt, pepper, and nutmeg.

Preheat the grill function of the oven.

Toast the baguette slices on both sides until lightly browned.

Place them on a lined baking tray, sprinkle one side with the grated cheese, and grill until golden brown.

Divide the soup into four warmed soup bowls.

Sprinkle with plenty of chives, top each with a gratinated baguette slice, and serve immediately.