Best Madeira Onion Soup Recipes

Madeira Onion Soup image

Provided by Food Network

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
3 tablespoons unsalted butter
2 1/2 pounds onions, thinly sliced
Salt and freshly ground black pepper
6 cloves
1 teaspoon sweet paprika
2 tablespoons golden raisins
5 cups beef stock
4 egg yolks, lightly beaten
1/4 cup Sercial Madeira

Steps:

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.

Onion Soup With Gruyere and Madeira image

Provided by PetsRus

Categories < 4 Hours

Time 2h

Yield 8 serving(s)

Number Of Ingredients 19

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

Steps:

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.

Nutrition Facts : Calories 449.5, Fat 25.7, SaturatedFat 14.5, Cholesterol 124.2, Sodium 430.5, Carbohydrate 31.4, Fiber 3.2, Sugar 10, Protein 10.6

Onion Soup with Raisins and Madeira image

Provided by Food Network

Number Of Ingredients 13

2 tablespoons unsalted butter
2 tablespoons olive oil
2 pounds sweet yellow onions, peeled and sliced very thin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced or pureed
1/4 teaspoon ground cloves
1 teaspoon paprika
2 tablespoons golden raisins
1/4 cup dry Madeira
5 cups rich chicken or beef stock
4 slices hearty country bread, toasted and brushed with 2 teaspoons olive oil.

Steps:

Heat butter and oil over medium low heat in large kettle. Add onions, salt, sugar and pepper and stir well. Cook very gently 30-40 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.