You are here: Home » Recipes » Rozanne Gold’s Onion Soup Rozanne Gold’s Onion Soup Recipe by Rozanne GoldKitchen Tested Yield 4 servings Prep 10 mins Cook 250 mins Onions combine with madeira, thyme and a touch of honey for a one-of-a-kind winter warmer. PrintEmail Ingredients 6 tablespoons butter3 pounds (about 10) medium yellow onions, peeled4 cups water1 1/2 tablespoons honey3 tablespoons Madeira1/2 teaspoon Coarsely ground black pepper1/2 teaspoon salt1 1/2 teaspoons 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.