Onion Soup with Madeira:
- 4oz Butter or ½ cup Cooking Oil
- 3-4 Onions, thinly sliced
- ½ cup Whole Wheat Flour
- ½ cup Madeira
- 8 cups Vegetable Stock or Broth
- 1 cup grated Gruyère Cheese
- 1 Tbsp Sea Salt
- Freshly Ground Pepper to taste
- Large pinch of Dried Thyme
- Large pinch of Ground Mace
For the Garnish:
- 1 ½ cup Grated Gruyère
- 1 Egg Yolk
- 2 Tbsp Butter
- 6-8 slices toasted Whole Wheat
Heat the butter in a large saucepan or casserole. Sauté the onions until translucent (about 6 minutes), allowing them to turn slightly golden and caramelized.
Sprinkle in the flour and stir well. Stir in the Madeira and stock or broth. Boil for 20 minutes, then add the cheese, salt, pepper, thyme and mace. Simmer for 5 to 10 minutes.
Meanwhile, prepare the garnish. Blend the cheese, egg yolk, and butter to a paste. Spread a little on each slice of toast and brown under the broiler. Serve the soup in individual tureens, floating one slice of cheesy toast on each bowl.
This soup gets better as you reheat it and it is simple to triple the ingredients of this recipe. It will keep for 4 to 5 days in the refrigerator.
I particularly love the taste of Madeira, which adds a definite sweetness. You may use a dry sherry or port, or even dry white wine instead of Madeira.