Title: Madeira Onion Soup
Categories: Tamwt01
Yield: 4 servings

2 tb Olive oil
3 tb Unsalted butter
2 1/2 lb Onions; thinly sliced
Salt; to taste
Freshly-ground black pepper;
-to taste
6 Whole cloves
1 ts Sweet paprika
2 tb Golden raisins
5 c Beef stock
4 Egg yolks; lightly beaten
1/4 c 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. This recipe yields 4 to 6 servings.

Recipe 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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

09-24-1998

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.