Cream of Onion Soup

5 cups of minced white onions
4 cups heavy cream
3 cans of chicken broth
4 tablespoons butter
2 tablespoons flour
1 teaspoon white pepper
1 teaspoon nutmeg

In a large pan, cook the onions in the butter over moderate heat, stirring, for 15 minutes or until they are softened. Stir in the flour and cook the mixture, stirring, for 15 minutes. Add the chicken broth, white pepper and nutmeg; bring to a boil, and simmer, stirring occasionally, for 30 minutes. Add the cream and simmer the soup for an additional 40 minutes.