Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 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.

Target recipe: slice the onions very thinly (very important). melt margerine over low heat and add onions. cook over low heat for 1- 1 1/2 hours until carmelized, stirring every five minutes. add garlic, thyme and bay leaf this will make about 3 cups of onions. for each cup add one cup of broth made from the boullion. combine with 1/2- 1 tbsp of worcestershire sauce (to taste). add dry white wine and port wine remove the bay leaf from the soup and ladle the soup into 4 individual soup bowls or crocks, leaving 1 inch from the top of each bowl. cut the sourdough bread into chunks and add them to each bowl of soup. garnish with grated gruyère cheese (optional) freeze the onions in one cup portions so you can make fresh soup whenever you want it.