Recipe by Mary Leverington
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.
- 6 onions, chopped
- 5 tablespoons butter
- 3 cups of cold water
- 1 egg yolk
- 3 tablespoons flour
- 2 cups whole milk
- cayenne pepper
- 1 cup of grated edam cheese
Directions See How It's Made
- In a large soup kettle, saute onions in the butter for five minutes or until transparent.
- Remove kettle from the burner.
- Sprinkle flour over the onions and stir in with a wire whisk.
- Slowly add water stirring with the whisk continuously to avoid lumps.
- Return to burner and simmer on medium low for about 30 minutes, stirring frequently.
- Blend small quantities at a time in a food processor or blender and return to soup kettle.
- Slowly add milk, stirring with the whisk.
- Beat the egg yolk briefly with the whisk.
- Slowly add about 1/2 cup of the soup to the egg and blend well.
- Add to soup kettle and heat through.
- Avoid boiling.
- Add salt and cayenne pepper to taste.
- Grate Edam cheese over soup and serve.