Dutch Broth Recipe

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Dutch Broth

Paul Bushay

By
@chefbunyan

This is a really good soup! Bread bowls are great with this!

Rating:
★★★★★ 1 vote
Serves:
6
Prep:
15 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

6
onions, large diced
5 Tbsp
butter
3 c
cold water
1
egg yolk, slightly beaten
3 Tbsp
all purpose flour
2 c
scalded milk
sea salt & cayenne pepper to taste
6 tsp
grated edam cheese

Step-By-Step

1Dice the onions (to keep the crying to a minimum stick your onions in the freezer for 1 1/4 hours before dicing)
2Saute the diced onions in 2 TBSP of the butter for 5 minutes
3Add the water, bring to a boil, then lower the heat and simmer uncovered for 30 minutes
4Dump the cooked onions in the blender and puree
5Make a roux out of the remaining butter and the flour
6Add the roux to the scalded milk, and add the seasoning
7Whisk thoroughly to incorporate it completely
8Cook over low heat 5 min. stirring constantly
9Add the milk mixture to the onion mixture and stir thoroughly
10Add the slightly beaten egg yolk. Stir just to combine.
11Ladle into bowls and top each bowl with 1 tsp of the grated Edam Cheese
12Serve immediately!

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Dairy
Regional Style: German