In a large pot, melt the butter and add the onions.

Cook the onions on fairly low heat until they are lightly browned and tender.

Add the broth; raise the heat to medium-high and bring the broth and onions to a boil.

While the broth is coming to a boil, prepare the rivels as follows: In a medium mixing bowl, beat the egg well.

Add the salt, and pepper if using, and stir well again.

Add the flour and mix.

I usually begin the process with a fork and then finish mixing with my hands.

The dough won’t be completely stuck together and smooth—this is what you want.

The rivels should be small, no bigger than the size of a large pea.

Sprinkle the rivels into the boiling broth, stirring constantly while adding them so they don’t stick together.

When all the rivels are in, reduce the heat, cover the pot, and simmer for about 10 minutes.

Don’t peek!