Onion Soup With Raisins And Madeira Recipes

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.

OH SO GOOD FRENCH ONION SOUP

Steps:

• Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil.
• Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.

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.