Title:
Board:
From:
To:
Msg ID:
Bookmark and Share

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.

Replies:
 
 
Betsy at Recipelink.com - 9-12-2005
 
1
   
Gladys/PR - 9-12-2005
2
   
Gladys/PR - 9-12-2005
 
3
   
Gladys/PR - 9-12-2005
 
4
   
Gladys/PR - 9-12-2005
 
5
   
Gladys/PR - 9-12-2005
 
6
   
Gladys/PR - 9-12-2005
 
7
   
Gladys/PR - 9-12-2005
 
8
   
Gladys/PR - 9-12-2005
 
9
   
Gladys/PR - 9-12-2005
 
10
   
Gladys/PR - 9-12-2005
 
11
   
Gladys/PR - 9-12-2005
 
12
   
Gladys/PR - 9-12-2005
 
13
   
Gladys/PR - 9-12-2005
 
14
   
Gladys/PR - 9-12-2005
 
15
   
Gladys/PR - 9-12-2005
 
16
   
Gladys/PR - 9-12-2005
 
17
   
Gladys/PR - 9-12-2005
 
18
   
Gladys/PR - 9-12-2005
 
19
   
Gladys/PR - 9-12-2005
 
20
   
Michelle Pillar Baltimore Ohio - 9-12-2005
Search Messages

Keyword(s), title, author, and/or ingredients:

All  Recipes  Tried

Amazon Shopping:


The Passionate Olive

Featured in Cookbook Heaven 

The Recipe Link - www.recipelink.com
Copyright 1995 - 2009  The Kitchen Link,Inc.
All Rights Reserved - Privacy
2009