There’s onion soup and then there’s onion soup with Madeira. If ever there was a classy soup, this is it – it’s the perfect solution for dinner parties and intimate meals. It can be made up to 48 hours in advance with the final baking stage done when the guests arrive. Make sure that you use good Madeira and good brandy – food must never be made with inferior ingredients and wine and spirits are the most important ingredients in this case. Enjoy making it and remember, there’s nothing wrong with a glass for the chef but keep it at that otherwise you may fall asleep in the kitchen before you get to the guests.

Ingredients

• 1.5 kg brown onions, sliced
• 85 g unsalted butter
• 1 tbsp extra virgin olive oil
• 2 tsp fresh thyme leaves, finely chopped – if you have only dry, use 1 tsp
• 2 bay leaves
• 1 tsp salt
• 25 g plain flour
• 1 bottle good dry white wine
• 2  litres chicken or vegetable stock
• 250 g mature gruyère cheese, grated
• 12 x 2 cm slices of French bread, toasted on both sides
• 1 garlic clove, peeled
• 3 egg yolks
• 150 ml double cream
• 2 tbsp of brandy
• 4 tbsp of Madeira

Method

Preheat the oven to 190 C.

• Place the onion, butter, oil, thyme, bay leaves and salt in a heavy-based pot and cook over a medium heat for 40 minutes, stirring from time to time.
• The onions should be 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.
• Scatter a little cheese (don’t use it all) over the bottom of a large oven-proof tureen or 6-8 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 20 minutes from hot or 40 minutes from cold.
• 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.