Onion soup with Madeira and Gruyere toasts
This classic recipe is given a fresh twist with the addition of Madeira and Gruyere.
Ingredients
Serves 4
A good thick slice of butter
3 large Spanish onions, peeled and sliced
2 bay leaves
250ml white wine
2 tablespoons flour
1 litre chicken stock
3-4 tablespoons Madeira
12 slices of sourdough bread
75g Gruyere, thinly sliced
Achieving the perfect results
- Melt the butter in a heavy-based saucepan, add the sliced onions and the bay leaves and let them cook, without colour, over a medium heat. You want them to be soft and slightly sticky, which will take a good 25 minutes.
- When they are ready, stir in the flour, cook for a minute or so then pour in the white wine and then the stock, bringing it to the boil.
- Season with salt and black pepper. Turn the heat down so that the soup simmers, and leave it, with all but an occasional stir for 30 minutes.
- Add the Madeira and continue simmering for 5 -10 minutes.
- Toast the bread on one side then cover the other with the sliced Gruyere.
- Check the soup for seasoning then spoon into ovenproof bowls.
- Float the slices of bread on top and place under the grill for a couple of minutes till the cheese has melted.