Prep 30 mins
Cook 1 hr 30 mins
This was made on tv and I made several changes to it because I found there was too much liquid compared to the onions when I followed the recipe. Do not leave out making and using the liason of egg yolks, cream, brandy and Madeira, it makes the soup more special, also very rich! For the madeira you could substitute, dry Port or Sherry.
- 3 1⁄3 lbs onions, sliced
- 3 ounces unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon thyme leaves
- 2 bay leaves
- 1 teaspoon salt
- 2 teaspoons caster sugar
- 1 teaspoon paprika
- 1 1⁄2 ounces plain flour
- 2 cups dry white wine
- 6 cups chicken or 6 cups vegetable stock
- 6 -8 ounces gruyere cheese, grated
- 1 slice French bread, toasted on both sides (1 or two for each bowl, depending on the size of the bread.)
- 1 garlic clove
- 2 large egg yolks
- 1⁄2 cup double cream, plus
- 2 tablespoons double cream
- 2 tablespoons brandy
- 4 tablespoons madeira wine
- 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.