Bearnaise Sauce

4 egg yolks
1 cup butter
1- 1/2 tablespoons lemon juice
1 teaspoon chopped parsley
1 teaspoon finely minced onion
Salt & Pepper

Place egg yolks with 1/3 of butter in top of double boiler. Keep water in bottom of boiler hot but not boiling. Add remaining butter as sauce thickens, stirring constantly. Remove from heat and add remaining ingredients. makes 1 cup.