Onion Stew

Recipe by Mary Leverington
READY IN: 1hr 10mins




  • 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.