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!


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Rating:

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

Directions Step-By-Step

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

About this Recipe

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