Onion Stew
Ready In: 1 hr 10 mins
Serves: 6
Ingredients
- 6 onions, chopped
- 5 tablespoons butter
- 3 cups of cold water
- 1 egg yolk
- 3 tablespoons flour
- 2 cups whole milk
- salt
- cayenne pepper
- 1 cup of grated edam cheese
Directions
- 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.
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