Rozanne Gold's Onion Soup

6 tablespoons butter
3 pounds (about 10) medium yellow onions, peeled
4 cups water
1 1/2 tablespoons honey
3 tablespoons Madeira
1/2 teaspoon salt
Coarsely ground black pepper
1 1/2 teaspoons fresh thyme leaves

1. Preheat oven to 275F.
2. Place butter in a Dutch oven or cast iron skillet; melt over medium heat. Add onions. Bake 4 hours, covered, turning onions after 2 hours.
3. Pour 4 cups water into pan. Transfer to a food processor in two or three batches and process until very smooth. Pour through a large fine-mesh sieve. Mash with a wooden spoon to extract all the juices. Save onion pulp. Return soup to stove and add honey and Madeira.
4. Bring to a boil. Lower heat and simmer 10 minutes. Add salt and pepper. Ladle into soup bowls. Garnish each serving with a tablespoon of onion pulp and sprinkle with thyme. Serves 4.

Recipe by Rozanne Gold, "Gold-en Girls," Relish Mother's Day, April 2008.

Per serving: 270 calories, 17g fat, 4mg chol., 3g prot., 25g carbs., 4g fiber, 420mg sodium.