Onion Soup With Gruyere and Madeira
Ready In: 2 hrs
Serves: 8
Ingredients
- 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
Directions
- 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.
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