Best Onion Soup With Gruyere And Madeira Recipes

ONION SOUP WITH GRUYERE AND MADEIRA

Onion Soup With Gruyere and Madeira image

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.

Provided by PetsRus

Categories < 4 Hours

Time 2h

Yield 8 serving(s)

Number Of Ingredients 19

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

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

CLASSIC ONION SOUP WITH GRUYERE

Classic Onion Soup with Gruyere image

Provided by Robin Miller : Food Network

Categories main-dish

Time 44m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 large yellow or Spanish onion, halved and thinly sliced
1 large red onion, halved and thinly sliced
1 tablespoon sugar
1 teaspoon dried thyme
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup port wine
6 cups reduced-sodium beef broth
1 (2-inch) piece Parmesan rind
Reserved bread from bread bowls or 4 slices sourdough baguette, about 1-inch thick and lightly toasted
8 slices Gruyere cheese

Steps:

Preheat oven to 400 degrees F and preheat broiler.
Melt butter and oil together in a large stock pot or Dutch oven over medium-high heat. Add onions and sugar and cook 10 minutes, until onions are tender and golden brown. Add thyme, bay leaves, salt, and black pepper and stir to coat. Cook 1 minute, until fragrant. Add port and simmer until liquid is absorbed. Add broth and Parmesan rind and bring mixture to a boil. Reduce heat to low, partially cover and simmer 20 minutes.
Remove bay leaves and Parmesan rind and ladle soup into oven-proof bowls. Place bowls on a baking sheet. Place reserved bread rounds or a sourdough round into each bowl and top bread with Gruyere cheese. Broil 2 to 3 minutes, until cheese is golden and bubbly.

MADEIRA ONION SOUP

Madeira Onion Soup image

Provided by Food Network

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

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 AND GRUYERE SOUP

Onion and Gruyere Soup image

Full of onions and cheese. Serve over thick slices of bread in soup bowls.

Provided by NANCYGREGORY

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons butter
6 onions, thinly sliced
½ teaspoon salt
1 ½ cups white wine
3 ½ cups chicken broth
¼ teaspoon ground white pepper
¼ teaspoon ground nutmeg
2 cups shredded Gruyere cheese

Steps:

In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes.
Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes.
Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.

Nutrition Facts : Calories 450.3 calories, Carbohydrate 19.6 g, Cholesterol 82.3 mg, Fat 26.5 g, Fiber 2.4 g, Protein 18.5 g, SaturatedFat 15.8 g, Sodium 543.1 mg, Sugar 9 g

FRENCH ONION SOUP

French Onion Soup image

French onion soup feeds the soul on a cold day, and now you can enjoy it at the best restaurant on the block: your place. Our classic recipe turns a lazy Sunday into a long-simmering affair. Set yourself up for maximum coziness and serve it bubbling hot.

Provided by Greg Lofts

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 12

Ingredients

1/4 cup extra-virgin olive oil
3 pounds sweet onions, such as Vidalia, halved and thinly sliced (9 cups)
2 tablespoons unsalted butter
1 clove garlic, minced (1 teaspoon)
3 thyme sprigs
1 bay leaf
Kosher salt and freshly ground white pepper
1/2 cup dry vermouth or dry white wine
2 quarts beef stock, preferably homemade
1/3 cup sweet Marsala, Madeira, or port wine
6 slices French bread or other soft country loaf (each 1 inch thick), lightly toasted
8 ounces Gruyère, coarsely grated (2 cups)

Steps:

Heat oil in a large, heavy pot over medium. Add onions and cook, stirring occasionally, until soft and beginning to turn golden, 35 to 40 minutes (if onions develop color quickly, reduce heat).
Add butter, garlic, thyme, bay leaf, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring a few times, until golden brown, 15 to 20 minutes more. Add vermouth and boil, scraping up browned bits from bottom of pot, until mostly evaporated, 1 to 2 minutes.
Stir in stock and Marsala. Bring to a boil, then reduce heat to low and gently simmer 45 minutes. Season to taste.
Preheat broiler. Ladle soup into broiler-safe crocks or bowls set on a rimmed baking sheet. Nestle a piece of toast into each, partially submerged, and top each with 1/3 cup Gruyère. Broil until cheese is melted, bubbly, and golden brown in places, 2 to 4 minutes. (Soup without toast and cheese can be cooled and refrigerated in an airtight container up to 3 days, or frozen up to 6 months.)