Gold Onion Soup

Gold Onion Soup


"A wonderful change from the usual "French Onion." The taste will vary with different kinds of wine."


2 h 20 m servings 421 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1111 mg
  • 44%

Based on a 2,000 calorie diet

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  1. Melt butter in large saucepan over medium heat. Add onions and thyme, season with pepper. Cover and cook until onions are translucent, stirring occasionally, about 15 minutes. Cook until they are brown and caramelized, another 10 minutes.
  2. Add flour to onions and stir until browned, scraping bottom of pan for about 5 minutes. Mix in water, wine, soy sauce, and honey. Bring to boil. Reduce heat; cover and simmer until soup is slightly thickened, about 1 1/2 hours. Add shredded Swiss cheese, stir till melted. Serve with French bread.
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  1. 20 Ratings


I served this for a Christmas party for 23 people. Everyone loved it! The only thing I did differently was let it simmer on low on the stove all day, and instead of the shredded swiss, I just us...

I really don't understand how anyone could think this was bland!! The only thing I changed was using 4 cups vegetable broth and 4 cups water. It was soooo goood! Finally a vegetarian onion soup ...

Didn't like this recipe at all. Too much thyme and too much wine. Maybe it was because I made it in a larger batch size, but this soup just did not taste good at all.

This should be a good soup recipe. I made 1/2 batch but accidentially put in 4 tablespoon of honey (as per full recipe). So it turned out too sweet, we can only eat some of it with bagels. I a...

I made the mistake of only making up half a batch of this...before I could get home the next day when I planned to serve it for dinner the kids and wife had eaten it all. I did get a taste of it...

Best onion soup I've ever had & everyone that tries it agrees!

I made this recipe following the directions almost to the letter except I substituted the dry white wine for 1 cup rice vinegar and 1/2 cup vegetable stock, substituted 1 cup butter for 1/2 cup ...

I like the sound of this and can imagine how it would taste. Just one comment I would use vegetable boullion for this recipe. If you use beef broth the recipe isn't veggie. Secondly for the adm...

I can't get enough of this soup. I LOVE IT! Just the way it is...