Melt butter in pan, add onions and fry about 3 minutes. Add water and cilantro. Bring to a boil. Cook for 10 minutes. Mix flour with 1/4 hot broth and vinegar. Add to the soup. Add cinnamon, salt and pepper. Simmer for 15 minutes. Remove from heat. Remove cilantro and discard. Mix eggs with 1/2 cup slightly cooled broth and return to soup pan. Stir in parsley, dill and lemon juice. Serve.