You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 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.

Videos You Might Also Like

The recipe was originally published as Rozanne Gold's Onion Soup on

Didn't find what you were looking for? Try another search: