INGREDIENTS
Servings: 1
Butter
1 cup
Onions, sliced very thinly
6
Dried thyme
1 tbsp.
Freshly ground black pepper
to taste
All-purpose flour
4 tbsp.
Water
8 cups
Dry white wine
2 cups
Soy sauce
½ cup
Honey
4 tbsp.
Swiss cheese
1 ½ cups, shredded
Gold Onion Soup
Prep:
40 m
Cook:
2 h
20 m
Ready in:
2 h
60
m
DIRECTIONS
- Add butter to a saucepan, melt over medium heat.
- Add onions; cook stirring until translucent (about 15 minutes).
- Continue cooking the onions until they get browned and caramelized (about 10 more minutes).
- Sprinkle onions with flour while stirring vigorously to coat all onions. Cook stirring for 5 more minutes; make sure you scrape the bottom to prevent the flour from burning.
- Add water, honey, wine, and soy sauce. Mix until well combined and bring to a boil.
- Reduce heat; let simmer under the lid for about an hour and a half till slightly cooked down and thickened.
- Add shredded Swiss; stir till thoroughly melted. Serve with fresh baguette.
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