Slow-Cooked Texas Onion Soup with Toasted Sourdough & Melty Cheese

Serves 6–8 | Cook time: 1 hour 15 minutes

Deep, rich, and soul-warming, this onion-forward soup puts Organic Texas 1015 Yellow Onions in the spotlight. Sweet, savory, and layered with comfort, it’s a staple with a Lone Star spin.

Ingredients:

3 lbs Organic Texas 1015 Yellow Onions, halved and thinly sliced

3 tbsp Olive Oil

2 tbsp butter

1 tsp kosher salt

½ tsp black pepper

1 tsp fresh thyme (or ½ tsp dried)

1 tbsp Keepers Harvest Raw Cotton Honey (optional, for balance)

½ cup dry white wine (or more broth)

8 cups beef or vegetable broth

Splash of apple cider vinegar or Worcestershire (for depth)

6–8 slices Sourdough

1 1/2 cups grated cheese

Optional: bay leaf or garlic clove for extra richness

Instructions:

Caramelize the Onions:
Heat olive oil and butter in a large heavy pot or Dutch oven over medium heat. Add all the onions and cook for 10 minutes, stirring often.
Reduce heat to medium-low, add salt, pepper, and thyme, and cook for 40–45 minutes, stirring occasionally, until deeply golden and jammy. Add honey in the last 5 minutes if using.

Deglaze & Simmer:
Stir in wine to deglaze the pot and scrape up browned bits. Simmer for 2–3 minutes, then add broth and a splash of vinegar or Worcestershire. Simmer uncovered for 15–20 minutes. Taste and adjust seasoning.

Toast the Bread:
While soup simmers, toast sourdough slices until crisp. Top with grated cheese and broil until bubbly.

Serve:
Ladle soup into bowls, float a cheesy toast on top, and finish with extra thyme or cracked pepper.

Serving Tips:
Make it vegetarian with veggie broth and skip the Worcestershire

Add a splash of Goody Greens Stir Fry Sauce for a deeper umami note

Freeze leftovers in portions for easy weeknight dinners

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