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