Madeira onion soup

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
3 tablespoons Unsalted butter
2½ pounds Onions; thinly sliced
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
6 \N Whole cloves
1 teaspoon Sweet paprika
2 tablespoons Golden raisins
5 cups Beef stock
4 \N Egg yolks; lightly beaten
¼ cup Sercial Madeira

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. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B43 broadcast 09-24-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

09-24-1998

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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