Onion Soup, Madeira, and Gruyere Toasts
- butter a good thick slice
- large onions 3, sliced
- bay leaves 2
- all-purpose flour 2 tablespoons
- white wine 1 cup (250ml)
- chicken stock 4 cups (a liter)
- Madeira 3 to 4 tablespoons
- sourdough bread 8 small slices
- Gruyere 2 1/2 ounces (75g), thinly sliced
- Melt the butter in a heavy-based saucepan, add the sliced onions and the bay leaves, and let them cook, without coloring, over medium heat.
- You want them to be soft and slightly sticky, which will take a good twenty-five minutes.
- When they are ready, stir in the flour, cook for a minute or so, then pour in the white wine, followed by the stock.
- Bring to a boil, season with salt and black pepper, then decrease the heat so that the soup simmers and simmer, with just an occasional stir, for thirty minutes.
- Add the Madeira and continue simmering for five to ten minutes.
- Preheat the broiler.
- Toast the bread on one side, then cover the other side with the sliced Gruyere.
- Check the soup for seasoning, then spoon into heatproof bowls.
- Float the slices of bread on top and place under the broiler for a couple of minutes, until the cheese has melted.
butter, onions, bay leaves, flour, white wine, chicken, bread, gruyere
Taken from www.epicurious.com/recipes/food/views/onion-soup-madeira-and-gruyere-toasts-381604 (may not work)