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1. In a heavy 6- to 8-quart pot, combine the stewing fowl, onions and enough cold water to cover the bird by 1 inch. Bring to a boil over high heat, meanwhile skimming off all the foam and scum with a large spoon as they rise to the surface.
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2. Stir in the saffron, cover the pan and reduce the heat to low. Simmer for about 2 hours, or until the bird is tender but not falling apart.
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3. Let the soup continue to simmer, and transfer the bird to a plate and with a small, sharp knife remove the skin. Cut the meat away from the bones and cut it into slivers. You may add the meat to the finished soup or serve it separately.
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4. In a small bowl beat the eggs just long enough to combine them. Then, beating with a wire whisk, slowly pour in 1cup of the soup.
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5. Return the mixture to the simmering soup in a slow stream, whisking constantly. Simmer another minute or two or until the soup has thickened lightly. (Do not let it boil or it will curdle.)
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6. Stir in the lemon juice, taste for seasoning, and pour into a heated tureen. Sprinkle with coriander and serve at once.
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