heat, stirring constantly for 2 to 3 minutes or until onions begin to turn
golden. Add water, salt, pepper, nutmeg. Cover and simmer over very low heat
until onions are extremely soft and mushy, at least 10 minutes. Stir
occasionally. Add a little more water, 1 T. at time if needed. Make 2 little
wells in onions and break one egg into each. Cover and cook until eggs are
set. Serve at once with French bread.