Onion Soup with Madeira

Onion soup with toasted, cheesy bread or croutons was traditionally served after midnight at Parisian restaurants to please crowds coming out of the opera or theaters. This particular recipe comes from the Ducastaing Restaurant, which was a famous Parisian hang out for actors, writers, and performers.


It never fails that this time of year I crave the comfort and warmth of soups, especially onion soup topped with gooey, yummy melted cheese on toasted bread. I make this version throughout the holidays. It is a tradition in France to have a large pot of onion soup heating on the stove to serve after midnight on Christmas eve, or after a long evening of dancing and food festivities. It is such a convivial way to start the new year. This soup gets better as you reheat it and it's simple to double or even triple the recipe for a larger crowd. It will keep for 4 to 5 days in the refrigerator.

I particularly love the taste of Madeira, which adds a definite sweetness. You may use a dry sherry or port, or even dry white wine instead of Madeira.


Serves 6 - 8

For the Soup:
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.



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Roasted Chestnuts

This recipe is tucked inside a drawer or in the back of a recipe box or dog-eared in a magazine in almost every kitchen. Chances are, it hasn't been tried yet. This is the next best thing to the chestnut vendor on the street.

Preheat oven to 425 degrees.  Cut an X across the round side of each chestnut, otherwise they will explode. Arrange on a cookie sheet and roast until the skins pull back from the cuts and the nutmeats are soft. Time depends on the chestnut, but at least 15-20 minutes. Remove the nuts from the oven, mound in a dishtowel, wrap them up and squeeze, let sit for a few minutes. Open a bottle of beaujolais and pour a glass, (or a cup of wassail), peel the skin off the first chestnut and enjoy.

Marge's Wassail

While wassail is quick to prepare, made hours in advance it will fill the home with a wonderful aroma.

Ingredients:

2 quarts sweet apple cider
2 c orange juice
1 c lemon juice
1 1/2 c unsweetened pineapple juice
1 stick cinnamon
12 whole cloves
sugar or honey to taste

Stir all ingredients in a large pot. Simmer for 15-20 minutes. Do not boil or it will thicken. Strain to remove cloves. Serve hot with or without rum or brandy.  Garnish with a thin fresh orange slice cut on the round.

Hot Buttered Rum

If you dare to make this hot buttered rum, there will never be another in your life.  Splurge and enjoy. This recipe serves many and without the rum it is a treat for the under 21 crowd as well.

1/2 lb Organic Brown Sugar
1/2 lb Organic Powdered Sugar
1/2 lb Organic Butter (unsalted and room temp)
1/2 quart good quality Organic Vanilla Ice Cream (softened)
1 tsp Nutmeg

Blend all ingredients until smoth. Freeze to chill and harden. Use 1-2 Tb. per cup. Add hot water and 1 oz of rum to make 1 cup.

Keep in the freezer until all is gone.

Wild Rice Soup

Wild rice soup was the signature dish of a Minneapolis department store's restaurant.  After moving back to the west coast I missed it so much I recreated my own version.  This recipe makes ~ 6 cups.

6 Tb butter

1 Tb minced onion

1/2 c flour

3 cups warm chicken broth 

2 cups cooked wild rice *

1/2 c finely grated carrots

3 Tb chopped slivered almonds

1/2 tsp salt

1 c half and half

2 Tb dry sherry

minced parsley and or chives

Melt butter in a saucepan on med heat; saute onion until tender, do not brown. Blend in flour, gradually add broth no more than 1/2 c at a time. Do not add more broth until absorbed. Cook, stirring constantly, until mixture comes to a boil; boil 1 minute. Stir in rice, carrots, almonds and salt; simmer ~ 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with herbs.

*1 c wild rice

  1 tsp salt

  4 c water

Rinse wild rice under running water using a stainer. Place rice in a heavy saucepan with salt and water. Bring to a boil; reduce heat and simmer, covered, until kernals are open and tender but not mushy (45-55 minutes) Drain excess liquid.