| Dutch Broth |
Cooking time 40 minutes
You will need:
1. Chop the onions and toss until golden brown in the hot butter.
2. Add the stock and simmer for 30 minutes.
3. Blend the cornflour with the milk, add to the onion mixture, bring to the boil and cook until thickened.
4. Add seasoning, then remove from the heat and add the beated egg or yolk (it could be blended with 1 or 2 tablespoons cream if wished).
5. Cook gentry, without boiling, until the egg thickens the liquid.
6. Serve, topped with grated cheese and chopped parsley or watercress.
Dutch Broth Gratinée
Use recipe as above, but pour the cooked soup into hot soup cups. Top each helping of soup with grated Dutch cheese and brown under the grill or in the oven.