Onion Stew - onions

Method

• In a large soup kettle, saute onions in the butter for five minutes or until transparent.
• Remove kettle from the burner.
• Sprinkle flour over the onions and stir in with a wire whisk.
• Slowly add water stirring with the whisk continuously to avoid lumps.
• Return to burner and simmer on medium low for about 30 minutes, stirring frequently.
• Blend small quantities at a time in a food processor or blender and return to soup kettle.
• Slowly add milk, stirring with the whisk.
• Beat the egg yolk briefly with the whisk.
• Slowly add about 1/2 cup of the soup to the egg and blend well.
• Add to soup kettle and heat through.
• Avoid boiling.
• Add salt and cayenne pepper to taste.
• Grate Edam cheese over soup and serve.