Onion Soup With Gruyere And Madeira Recipes

ONION SOUP WITH GRUYERE AND MADEIRA

Steps:

• Place the onion, butter, oil, thyme, bay leaves, salt, sugar and paprika powder in a large heavy-based saucepan and cook over a medium heat for 40 minutes, stirring from time to time. The onions should be dark golden and soft.
• Stir in the flour and cook over a low heat for a further 10 minutes.
• Pour in the wine, stir to combine, and cook for 10 minutes.
• Add the stock and cook over a medium heat for a further 20 minutes (the soup can be prepared up to 48 hours ahead up to this point and re-heated when needed).
• Preheat the oven to 190C-375F
• Scatter a little cheese (don't use it all) over the bottom of 8 oven-proof soup bowls placed on a baking sheet.
• Pour in the soup, rub the toast slices with the garlic clove and float on the top of soup.
• Top with the remaining cheese and place in the oven until bubbling and golden brown, about 10-20 minutes.
• Beat together the egg yolks, cream, brandy and Madeira. When the soup is ready to serve, lift the cheesy crust and pour cream mixture into the soup, or serve in a jug and offer separately to your guests.

ONION SOUP WITH RAISINS AND MADEIRA

Steps:

• Heat butter and oil over medium low heat in large kettle. Add onions, salt, sugar and pepper and stir well. Cook very gently 30-40 minutes until limp and well caramelized. Add the garlic, cloves, paprika and raisins and cook one minute until their aromas are released. Add Madeira and simmer until reduced by half. Add stock, bring to the boil, then lower heat and simmer covered one hour, then simmer uncovered 30 minutes more. Place one crouton in the bottom of each serving bowl and ladle soup over.

CLASSIC ONION SOUP WITH GRUYERE

Steps:

• Preheat oven to 400 degrees F and preheat broiler.
• Melt butter and oil together in a large stock pot or Dutch oven over medium-high heat. Add onions and sugar and cook 10 minutes, until onions are tender and golden brown. Add thyme, bay leaves, salt, and black pepper and stir to coat. Cook 1 minute, until fragrant. Add port and simmer until liquid is absorbed. Add broth and Parmesan rind and bring mixture to a boil. Reduce heat to low, partially cover and simmer 20 minutes.
• Remove bay leaves and Parmesan rind and ladle soup into oven-proof bowls. Place bowls on a baking sheet. Place reserved bread rounds or a sourdough round into each bowl and top bread with Gruyere cheese. Broil 2 to 3 minutes, until cheese is golden and bubbly.

MADEIRA ONION SOUP

Steps:

• Heat the oil and butter in a large saucepan or Dutch oven over low heat, add the onions, season with salt and pepper, and saute until very soft and golden, 20 to 30 minutes. Add the cloves, paprika, raisins, and stock, cover and simmer 1 hour.
• Remove cover and simmer 30 more minutes, adjusting seasoning as needed. Drizzle a few tablespoons of the hot soup stock into the yolks while beating to temper them, then add the yolks to the soup. Stir and simmer the soup for 3 to 4 minutes, or until thickened slightly.
• Stir in the Madeira. To serve, ladle soup into individual bowls and serve with bread.

ONION AND GRUYERE SOUP

Steps:

• In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes.
• Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes.
• Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.