Rozanne Gold’s Onion Soup
- Yield: 4 servings
- Prep: 10 mins
- Cook: 250 mins
Ingredients
- 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
Instructions
- Preheat oven to 275F.
- 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.
- 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.
- 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%