It's a long story, but we've been eating this onion soup a lot recently. It's not at all a Central Asian recipe, but that's okay.
Butter (you can use just a little if you want, or up to 1/4 cup)
4 large onions, more or less, chopped or sliced
2 tablespoons flour, whole wheat if you can
1 liter water
2 tsp salt, or to taste
1 tsp cayenne or black pepper, or to taste
Slice of bread, stale or fresh, or a handful or two of breadcrumbs
1 egg yolk
1 tsp vinegar
Melt the butter in a pot (qazans are best, but you can use any old pot you want) and then add the onions and cook on medium for about 15 minutes till they're very soft but not brown. Add the flour and stir-fry for 2 more minutes, then add the water and salt and pepper and bring to a boil. Simmer for 20-30 minutes, or a little more if you need to. Add the bread or crumbs about 10 minutes before serving. Whisk the egg yolk and vinegar together, then just before serving, remove the pot from the stove. Add a little of the hot soup to the egg and stir it in, then add the egg to the soup and mix well.