Madeira Onion Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
3 tablespoons	45ml	Unsalted butter
2 1/2 lbs	1135g / 40oz	Onions - thinly sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Whole cloves
1 teaspoon	5ml	Sweet paprika
2 tablespoons	30ml	Golden raisins
5 cups	1185ml	Beef stock
4		Egg yolks - lightly beaten
1/4 cup	59ml	Sercial Madeira

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B43 broadcast 09-24-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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