Yield: 4 servings
|2 tablespoons||Unsalted butter|
|2 tablespoons||Olive oil|
|2 pounds||Sweet yellow onions; peeled, and|
|\N \N||; sliced very thin|
|½ teaspoon||Freshly-ground black pepper|
|2 \N||Garlic cloves; minced or pureed|
|¼ teaspoon||Ground cloves|
|2 tablespoons||Golden raisins|
|¼ cup||Dry Madeira|
|5 cups||Rich chicken or beef stock|
|4 slices||Hearty country bread; toasted, brushed wit|
|2 teaspoons||Olive oil|
Heat butter and oil over medium-low heat in large kettle. Add onions, salt, sugar and pepper and stir well. Cook very gently 30 to 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. This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6344 broadcast 12-31-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.