Texas 1015 Sweet Onion Soup


My Lone Star take on the French bistro classic.

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Bonnie Published by
  • 2 gigantic Texas sweet onions (2.5 lbs)
  • 2 large garlic cloves, finely chopped or grated
  • 4 T. unsalted Butter
  • 4 T. oil
  • 3 T. flour
  • 2 qts. low-sodium beef broth/stock
  • 1 generous cup leftover red wine
  • 2 bay leaves
  • 1 T. fresh thyme leaves
  • 1/8 to 1/2 tsp. cayenne pepper
  • 8-12 slices baguette, boule, or sourdough
  • 8 oz. gruyere or swiss cheese, shredded
  • Kosher salt and freshly ground pepper

This is by far my favorite way to enjoy Dr. Pike’s super-sweet agricultural anomoly. You’ve probably seen these onions the size of cantaloupes on display in the grocery store this month. Developed by Dr. Pike to be mild, sweet, and tear-free, these gastronomic spring giants are seasonal treats you do NOT want to pass up. After all, everything’s bigger and better in Texas. I especially enjoy a bowl of this silky concoction in leiu of potatoes with a Texas grass-fed steak.

The How-To

Peel, quarter and slice your onions. In a large, heavy-bottomed pot or dutch oven, melt the butter in the oil over medium heat. Add onions, garlic, bay leaves, thyme, pinch of salt and pepper, coating everything with butter/oil as much as possible. Turn heat up to med-high and cook, stirring often, for 30 minutes until onions are super soft and golden. Again, stir often.

Once onions are caramelized, add in your red wine, bring to a boil, and reduce until onions are purple with little to no liquid in the pot. Take this opportunity to break up any large, long or stringy onion pieces with your wooden spoon or whatnot. Stir in flour and cook a few minutes to get rid of the flour-y flavor. Pour in stock, add cayenne (at least 1/8 tsp., which you won’t be able to taste, 1/4 tsp. if you don’t mind a bit of warmth, and 1/2 tsp. or more if you’re feeling adventurous). Stir well to incorporate flour into stock, and simmer for 15 minutes until broth is thickened to a silky texture.

Heat oven to Broil. Arrange bread slices on baking sheet, top with cheese and few grinds of pepper, and toast in the oven until cheese is melted and bubbly. Discard bay leaves, ladel soup into bowls, and float cheesy croutons on top.


You can certainly make this when 1015s are not in season, just use 2.5 lbs regular yellow onions. I highly recommend Veldhuizen gruyere, paragon, or Texas star raw milk cheeses.

One Response to “Texas 1015 Sweet Onion Soup”

  • Shannon Reeves:

    ooooh. I tried French onion soup for the first time at a cafe in Liepzig, Germany last summer and got hooked. I’ve been looking for a good recipe and this sounds delicious. Thanks, Bon!