Gold Onion Soup Recipe - Allrecipes.com
Gold Onion Soup Recipe
  • READY IN ABOUT hrs

Gold Onion Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    2 hrs 5 mins
  • READY IN

    2 hrs 20 mins

Directions

  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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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2007

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 used 2 thin slices of it that I threw in before it was served. Thanks so much!

 
Most Helpful Critical Review
Oct 07, 2008

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.

 
Jan 26, 2010

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 from scratch that is perfected!

 
Jan 04, 2004

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 added the "too sweet" leftover soup the next day onto peeled and cubed potatoes, carrot and mushrooms, wrapped them in foil and baked it in oven for 1 hour. It turned out great. I will definitely try it again.

 
Jan 04, 2004

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 though, was very good.

 
Oct 23, 2007

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

 
Jun 21, 2010

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 butter and 1/4 cup olive oil, increased the amount of Swiss cheese to 1 and 3/4 cups (and used Baby Swiss), doubled the thyme, and added some baby Portabella mushrooms when the liquid was coming to a boil. I didn't need to let it simmer for more than 45mins to get the desired consistency. My husband really liked it, and it definitely reminded me of traditional French onion soup. My only complaint was that the picture was misleading and made it look like a creamer soup. Since I was in a bit of a mood for creamy soup, I added a dollop of 2% Greek yogurt to my serving (you could also use sour cream though it's not as healthy) and it gave the soup a nice smooth consistency. Will probably make again.

 
Mar 29, 2010

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

 

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Nutrition

  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 23.6 g
  • 8%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 28.8 g
  • 44%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 1111 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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