Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

I used to cook for the family when I was a teenager. This onion stew was my brothers' favorite and has remained a family favorite for years and years. The taste is quite subtle but very satisfying.

Directions

  1. In a large soup kettle, saute onions in the butter for five minutes or until transparent.
  2. Remove kettle from the burner.
  3. Sprinkle flour over the onions and stir in with a wire whisk.
  4. Slowly add water stirring with the whisk continuously to avoid lumps.
  5. Return to burner and simmer on medium low for about 30 minutes, stirring frequently.
  6. Blend small quantities at a time in a food processor or blender and return to soup kettle.
  7. Slowly add milk, stirring with the whisk.
  8. Beat the egg yolk briefly with the whisk.
  9. Slowly add about 1/2 cup of the soup to the egg and blend well.
  10. Add to soup kettle and heat through.
  11. Avoid boiling.
  12. Add salt and cayenne pepper to taste.
  13. Grate Edam cheese over soup and serve.