This is a really good soup! Bread bowls are great with this!
prep time15 Min
cook time40 Min
onions, large diced
egg yolk, slightly beaten
all purpose flour
sea salt & cayenne pepper to taste
grated edam cheese
How To Make
Dice the onions (to keep the crying to a minimum stick your onions in the freezer for 1 1/4 hours before dicing)
Saute the diced onions in 2 TBSP of the butter for 5 minutes
Add the water, bring to a boil, then lower the heat and simmer uncovered for 30 minutes
Dump the cooked onions in the blender and puree
Make a roux out of the remaining butter and the flour
Add the roux to the scalded milk, and add the seasoning
Whisk thoroughly to incorporate it completely
Cook over low heat 5 min. stirring constantly
Add the milk mixture to the onion mixture and stir thoroughly
Add the slightly beaten egg yolk. Stir just to combine.
Ladle into bowls and top each bowl with 1 tsp of the grated Edam Cheese
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