Dutch Broth

Dutch Broth

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Paul Bushay


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


★★★★★ 1 vote

15 Min
40 Min
Stove Top


  • 6
    onions, large diced
  • 5 Tbsp
  • 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

How to Make Dutch Broth


  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!

Printable Recipe Card

About Dutch Broth

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

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