Onion Stew

Name: Onion Stew
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 serving(s)
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

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.

READY IN: 1hr 10mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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.