Thanks to all the great Co-op members who helped make our Four French Soups for the Soul class such a success! If you missed out on the fun, here’s the recipe for one of the incredible soups that Sylvie, our Culinary Educator, presented. Try this on a stormy autumn night to warm you inside and out.

Onion Soup with Madeira

Serves 6 – 8

4 oz. Butter or ½ cup Cooking Oil
3 – 4 Onions, thinly sliced
½ cup Whole Wheat Flour
½ cup Dry 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:
1½ cup Grated Gruyère
1 Egg Yolk
2 Tbsp Butter
6 – 8 slices toasted Whole-Wheat Bread

Heat the butter in a large saucepan or casserole (Le Creuset is best). 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 (griller) . Serve the soup in individual tureens, floating one slice of cheesy toast on each bowl.

Cook’s Note: You may use a dry sherry or port, or even dry white wine instead of Madeira.

~Sylvie Ryan, Boise Co-op Culinary Educator