Onion Stew

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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