Onion Soup With Gruyere And Madeira Recipe

Name: Onion Soup With Gruyere And Madeira
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Stir in the flour and cook over a low heat for a further 10 minutes.
3
Pour in the wine, stir to combine, and cook for 10 minutes.
4
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).
5
Preheat the oven to 190C-375F
6
Scatter a little cheese (don't use it all) over the bottom of 8 oven-proof soup bowls placed on a baking sheet.
7
Pour in the soup, rub the toast slices with the garlic clove and float on the top of soup.
8
Top with the remaining cheese and place in the oven until bubbling and golden brown, about 10-20 minutes.
9
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.

1824

kcal

Calories

104

Fat

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 1/3 lbs onions, sliced, 3 ounces unsalted butter, 1 tablespoon olive oil, 1 teaspoon thyme leaves, and more.

Yes, Onion Soup With Gruyere And Madeira falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Onion Soup With Gruyere And Madeira

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions