Rozanne Gold’s Onion Soup

Kitchen 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.


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



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