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