MADEIRA ONION SOUP
Source: Too Hot Tamales World Tour with Susan Feniger and Mary Sue Milliken
Servings: 4-6

2 tbsp olive oil
3 tbsp unsalted butter
2 1/2 lb onions; thinly sliced
salt; to taste
freshly-ground black pepper; to taste
6 whole cloves
1 tsp sweet paprika
2 tbsp golden raisins
5 cups beef stock
4 egg yolks; lightly beaten
1/4 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.