Dutch Broth

Ingredients

6 medium onions
5 tablespoons Roberts Butter
3 cups cold water
3 tablespoons flour
2 cups Roberts Milk, scalded
salt and cayenne to taste
1 Roberts Egg Yolk
1/2 cup grated Edam cheese

Preparation

Chop onions and saute in 2 tablespoons butter about 5 minutes. Add cold water; simmer 30 minutes. Press through a sieve. Mix remaining butter and flour together; combine with scalded milk; add seasonings. Cook 5 minutes, stirring constantly. Add milk mixture to the onion liquid and mix thoroughly. Stir in slightly beaten egg yolk. Serve in individual bowls with about 1 1/2 teaspoons of grated Edam cheese on top. Set in hot oven just long enough to melt cheese.

Yield: 6 to 8 servings