Description
French Onion Bagel Soup is a rich and comforting twist on the classic French onion soup, featuring deeply caramelized sweet onions simmered in a flavorful broth and topped with toasted bagel halves and melted Gruyère cheese. This cozy dish is perfect for a satisfying meal and combines traditional slow-cooked onions with a crispy cheesy topping.
Ingredients
Scale
Onions and Base
- 2 pounds small-medium yellow sweet onions
- 2 tablespoons butter
- 1 glug extra virgin olive oil
Thickening and Flavor Enhancers
- 1 tablespoon white flour
- 1 tablespoon balsamic vinegar
- 1/2 cup extra dry vermouth (or dry white wine)
- 1 generous splash sherry vinegar
- 3-4 generous dashes Worcestershire sauce
Broth and Seasoning
- 4 cups beef broth (sodium-free preferred)
- 2 dry bay leaves
- 1 sprig thyme
- 1 teaspoon kosher salt or fleur de sel
- 4-6 cranks fresh black pepper
Toppings
- 2 pumpernickel bagels, halved and toasted (or bagels of your choice)
- 2-3 ounces Gruyère cheese, shredded per person
Instructions
- Cut Onions: Cut the onions into thin half-moon segments, slicing against the grain to ensure they caramelize properly and evenly.
- Caramelize Onions: In a large pot over medium heat, melt the butter with the olive oil. Add the sliced onions and toss to coat. Cover and cook for 10 minutes, stirring occasionally to allow the onions to sweat and begin softening.
- Brown Onions: Remove the lid and increase heat to medium-high. Cook the onions for an additional 3-4 minutes, stirring often until they turn a deep golden brown. Add the balsamic vinegar and cook for another 5 minutes, stirring to develop a rich caramel color and flavor.
- Deglaze and Add Flour: Sprinkle the flour over the onions and stir continuously for 2 minutes, scraping the bottom of the pot to incorporate any caramelized bits and to thicken the mixture.
- Add Liquids: Pour in the vermouth and sherry vinegar, stirring to deglaze the pot. Allow the alcohol to evaporate for a couple of minutes while the flavors meld together.
- Simmer Soup: Gradually add the beef broth while stirring constantly to prevent lumps. Then add Worcestershire sauce, bay leaves, thyme sprig, salt, and freshly cracked black pepper. Reduce the heat to low and simmer the soup gently for 25-30 minutes until the onions are very soft and the flavors are well developed.
- Assemble and Broil: Preheat your broiler. Divide the soup evenly among four oven-safe bowls. Place half a toasted bagel in each bowl, then generously top each with shredded Gruyère cheese. Place the bowls under the broiler for 3-4 minutes, or until the cheese is melted, bubbly, and golden brown.
- Serve: Carefully remove the hot bowls from the oven and place them on underplates to protect your hands from heat. Serve immediately and enjoy this hearty and flavorful French Onion Bagel Soup while hot.
Notes
- To caramelize onions properly, patience is key; avoid high heat to prevent burning.
- Using sodium-free beef broth helps control the salt level, but adjust seasoning to taste.
- Pumpernickel bagels add a deep, slightly sweet flavor, but you can substitute with any bagel variety or crusty bread.
- Gruyère cheese melts beautifully and adds a nutty flavor, but Swiss or mozzarella can work as alternatives.
- Broil the soup just until the cheese bubbles and browns to avoid burning.
- Be cautious handling hot soup bowls as they retain heat well.
