Dutch Onion Broth

A thick broth, a meal in its self when served with bread roll

1. 1

   Put 60g of butter into a sauce pan on a medium to high heat when the butter has just melted add the onions and cook until soft, then add the water and bring to a boil, when just boiling turn down and simmer for 30mins. After 30mins remove from the heat and let stand to cool. Put a sauce pan on a medium to low heat and add the rest of the butter when the butter has just melted add the flour and mix well, now slowly add the milk stirring all the time when all the milk is added turn the heat up and bring to the boil, stirring all the time when just boiling remove from the heat. Take the sauce pan with the onions and water and pour into a liquidiser and make smooth. Add the onion mix to the milk and mix well, then add the salt and pepper to taste and simmer for 15mins, remove from the heat, then add the egg yolk and mix in well, then serve garnished with the edam cheese.