This soup is good on its own but to make it really special serve it with croutons made with French baguette topped with Gruyere cheese.

Sun Oven French Onion Soup


4 pounds sweet onions, such as Walla Walla, Vidalia, or Maui, thinly sliced

3 tablespoons unsalted butter, melted

3 tablespoons cornstarch

1 cup dry red wine

4 cups beef broth

1 cup water

2 tablespoons port (optional)

Salt and pepper to taste

Chopped fresh flat-leaf parsley for serving


Set Sun Oven out to preheat.

In a large pot, combine the onions and butter. Cover and cook in the Sun Oven until the onions are golden, 1 1/2 to 2 hours. Sprinkle the cornstarch over the onions and stir well. Stir in the wine, broth, and water. Replace the lid and continue cooking in the Sun Oven until the flavors have blended, about 1 more hour. Season to taste with salt and pepper. Stir in the port (if using) Ladle into bowls and sprinkle parsley on each serving.

Makes 4 servings.

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