Rozanne Gold’s Onion Soup

  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 250 mins


6tablespoons butter
3pounds (about 10) medium yellow onions, peeled
4cups water
1 1/2tablespoons honey
3tablespoons Madeira
1/2teaspoon Coarsely ground black pepper
1/2teaspoon salt
1 1/2teaspoons fresh thyme leaves


  1. Preheat oven to 275F.
  2. Place butter in a Dutch oven or cast iron skillet; melt over medium heat. Add onions. Bake 4 hours, covered, turning onions after 2 hours.
  3. Pour 4 cups water into pan. Transfer to a food processor in two or three batches and process until very smooth. Pour through a large fine-mesh sieve. Mash with a wooden spoon to extract all the juices. Save onion pulp. Return soup to stove and add honey and Madeira.
  4. Bring to a boil. Lower heat and simmer 10 minutes. Add salt and pepper. Ladle into soup bowls. Garnish each serving with a tablespoon of onion pulp and sprinkle with thyme.

Recipe by Rozanne Gold.


Nutritional Info *per serving

  • Calories 330
  • Glycemic Load 4
  • Fat 18g
  • Saturated Fat 11g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 45mg
  • Sodium 470mg
  • Potassium 520mg
  • Carbohydrate 40g
  • Fiber 6g
  • Sugars 22g
  • Protein 4g
  • Trans Fat 0.5g
  • Vitamin A 10%
  • Vitamin C 45%
  • Calcium 10%
  • Iron 4%