1 tbsp. of butter
1 tbsp. of vegetable oil
3 cups of sliced onions
1/4 cups of all purpose flour
2 (10 1/2 oz.) cans of condensed beef broth
2 cups of water
12 oz. of beer or water
4 cups of diced potatoes
1/4 tsp. of pepper
2 cups of coarsely grated Uniekaas® Gouda Reserve 18 month
1 tbsp. of vegetable oil
3 cups of sliced onions
1/4 cups of all purpose flour
2 (10 1/2 oz.) cans of condensed beef broth
2 cups of water
12 oz. of beer or water
4 cups of diced potatoes
1/4 tsp. of pepper
2 cups of coarsely grated Uniekaas® Gouda Reserve 18 month
In a dutch oven or soup pot, heat butter and oil. Add onions and cook for 10 minutes, stirring often until onions are golden brown. Stir in flour and add broth, water and beer. Bring to a boil stirring occasionally. Add potatoes and bring to a boil again. Cover pot (not tightly) and cook for 40 minutes, potatoes should be very tender. Mash potatoes in broth. Remove from heat and add Uniekaas® Gouda Reserve 18 month and pepper. Stir until cheese melts. Reheat, but do not boil. Serve with coleslaw and rye bread.
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