Onions In Madeira Recipes

Steps:

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

Steps:

• Chop the onions and fry in butter, once softened, add the mushrooms, until golden brown. Sprinkle in the flour, gradually add warmed stock and mix well. Cover, and simmer for 15 minutes. Add the Madeira in the last 5 minutes of cooking. Season with salt and pepper to taste. Serve with roast meat or steak.

Steps:

• Heat butter and oil over medium low heat in large kettle. Add onions, salt, sugar and pepper and stir well. Cook very gently 30-40 minutes until limp and well caramelized. Add the garlic, cloves, paprika and raisins and cook one minute until their aromas are released. Add Madeira and simmer until reduced by half. Add stock, bring to the boil, then lower heat and simmer covered one hour, then simmer uncovered 30 minutes more. Place one crouton in the bottom of each serving bowl and ladle soup over.

Steps:

• Heat the oil and butter in a large saucepan or Dutch oven over low heat, add the onions, season with salt and pepper, and saute until very soft and golden, 20 to 30 minutes. Add the cloves, paprika, raisins, and stock, cover and simmer 1 hour.
• Remove cover and simmer 30 more minutes, adjusting seasoning as needed. Drizzle a few tablespoons of the hot soup stock into the yolks while beating to temper them, then add the yolks to the soup. Stir and simmer the soup for 3 to 4 minutes, or until thickened slightly.
• Stir in the Madeira. To serve, ladle soup into individual bowls and serve with bread.

Steps:

• Heat the butter in a wide saucepan over a medium heat. Sizzle the onion, carrots, bay leaves and thyme in the pan for 15 mins until the veg starts to brown. Scatter over the sugar and continue to cook for a further few minutes until sticky and caramelised. Stir in the flour until sandy. Cook for 1 min, then add the Marmite, tomato purée, vinegar and soy sauce to make a sticky paste. Pour over the madeira and bubble for 1 min.
• Add the stock, then crush the veg with a potato masher. Bubble everything together for 10 mins until you have a thickened sauce that just coats the back of a spoon. Sieve and use straightaway as a veggie gravy or as the base to a turkey gravy. Can be cooled, then frozen for up to three months.

Steps:

• Pick over the livers. Cut away and discard any connective tissue. Cut the livers in half.
• Heat the oil in a skillet and add the livers, salt and pepper to taste. Cook about one minute and drain well. Pour off all fat from the skillet and wipe it out well with paper toweling. Add the livers to a very small saucepan.
• Heat one tablespoon of the butter in the skillet and add the shallots. Cook, stirring, until wilted. Add the Madeira and cook until the wine is reduced to half. Pour this over the livers. Heat the livers in the sauce and swirl in the remaining one tablespoon of butter.

Steps:

• In a large salad bowl, combine first five ingredients. Add onions and carrots; toss to coat. Cover and refrigerate 24 hours, stirring occasionally.

Steps:

• Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
• Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
• Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

Steps:

• In a frying pan, heat 2 Tablespoons of the oil over moderate heat.
• Add the onions, 1/2 tsp salt, 1/8 tsp pepper and sugar.
• Cook, stirring frequently, until the onions are well browned, about 15 minutes.
• Remove the onions from the pan and put on a serving platter or individual plates and keep warm.
• In the same frying pan, heat the remaining 1 Tablespoon of oil over moderately high heat.
• Season the chicken livers with the remaining salt & pepper.
• Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook until browned, about 2 minutes longer.
• The livers should still be pink inside.
• Remove the chicken livers from the pan and put them on top of the onions.
• Return the pan to the heat and add Madeira.
• Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute.
• Pour the sauce over the livers and the onions.
• Top with egg (if using) and parsley.
• Variations: Use 1/2 cup of Sherry or 1/2 cup of Port instead of Madeira.