Dutch Broth

★★★★★ 1 Review
chefbunyan avatar
By Paul Bushay
from Mesa, AZ

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

serves 6
prep time 15 Min
cook time 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
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How To Make

  • 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!

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