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Crispy fried onion flakes — green bean casserole, soup, garnish
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Ventilated onion container — keeps cut onion fresh, contains smell
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Crispy fried onion flakes — green bean casserole, soup, garnish
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Ventilated onion container — keeps cut onion fresh, contains smell
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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.