Caramelized Onion Broth with Onion Cake Teisen Nionod

By AislePrompt Editorial · Published 2026-10-13 · Updated 2026-10-13

A deep, sweet caramelized onion broth with thyme and Welsh cider. It's served with wedges of teisen nionod, the traditional layered potato and onion cake baked in butter. This Welsh-inspired soup recipe, ready in about 105 minutes, layers yellow onions, thinly sliced, butter, brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 340 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 5 large, divided yellow onions, thinly sliced
• 6 tbsp, divided butter
• 1 tsp brown sugar
• 3/4 cup (180 ml) dry Welsh cider
• 5 cups (1.2 L) beef or rich vegetable stock
• 4 fresh thyme sprigs
• 1 1/2 lb (680 g) waxy potatoes, peeled and very thinly sliced
• 1/2 cup (120 ml) hot beef stock (for the cake)
• 2 oz (55 g) mature cheddar, grated (optional)
• to taste salt and black pepper

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Instructions

1. Step 1: Heat the oven to 375°F (190°C). Grease a 9-inch cake tin with 1 tbsp butter.
2. Step 2: Make the teisen nionod: layer the potato slices and 2 sliced onions in the tin, dotting each layer with butter (use 2 tbsp in total) and seasoning with salt and pepper. Finish with a layer of potatoes.
3. Step 3: Pour over the 1/2 cup hot stock, cover with foil and bake for 50 minutes. Uncover, scatter over the cheddar if using, and bake for 25 minutes more until golden and tender.
4. Step 4: Meanwhile, melt the remaining 3 tbsp butter in a large pot. Add the remaining 3 onions, the sugar and a pinch of salt. Cook over medium-low heat, stirring often, for 40 minutes until deep brown.
5. Step 5: Deglaze the pot with the cider and reduce by half. Add the 5 cups stock and the thyme, then simmer for 20 minutes. Remove the thyme and season.
6. Step 6: Rest the onion cake for 5 minutes, cut into wedges and serve alongside or floated on bowls of the broth.