Description
French Onion Bagel Soup is a comforting and rich twist on the classic French onion soup, featuring deeply caramelized sweet onions simmered in a savory beef broth, enhanced with vermouth and vinegar for depth. Topped with toasted pumpernickel bagels and melted Gruyère cheese broiled to golden perfection, this cozy dish is perfect for chilly evenings or a hearty appetizer.
Ingredients
Scale
Soup Ingredients
- 2 pounds small-medium yellow sweet onions
- 2 tablespoons butter
- 1 glug extra virgin olive oil
- 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
- 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: Slice the onions into thin half-moon segments against the grain to ensure they caramelize properly and develop a deep, sweet flavor.
- Caramelize onions: In a large pot over medium heat, melt the butter with olive oil. Add the sliced onions and toss to coat well. Cover the pot and cook for 10 minutes, stirring occasionally to soften the onions without browning them too fast.
- Brown onions: Remove the lid and increase the heat to medium-high. Continue cooking for another 3-4 minutes, stirring frequently to caramelize the onions to a golden brown. Stir in the balsamic vinegar and cook for an additional 5 minutes to deepen the flavor.
- Deglaze and add flour: Sprinkle the flour over the onions and stir continuously for about 2 minutes, scraping the bottom of the pot to incorporate browned bits and thicken the base of the soup.
- Add liquids: Pour in the vermouth and sherry vinegar to deglaze the pan, stirring to lift any caramelized bits. Allow the alcohol to cook off for a minute or two.
- Simmer soup: Gradually add the beef broth while stirring constantly for a smooth consistency. Add Worcestershire sauce, bay leaves, thyme, kosher salt, and freshly cracked black pepper. Bring the soup to a simmer and cook uncovered for 25-30 minutes, allowing the flavors to meld and the onions to become tender.
- Assemble and broil: Preheat the broiler. Ladle the hot soup evenly into 4 oven-safe bowls. Place half a toasted pumpernickel bagel in each bowl and generously top 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 immediately: Carefully remove the hot bowls from the oven, place them on underplates for safety, and serve right away to enjoy the warm, cheesy, and flavorful soup at its best.
Notes
- Use pumpernickel or a sturdy bagel to prevent it from becoming too soggy in the soup.
- Adjust the amount of cheese based on preference; Gruyère provides a traditional nutty flavor, but Swiss or Emmental can also be used.
- For a vegetarian version, substitute the beef broth with vegetable broth and omit Worcestershire sauce or use a vegetarian alternative.
- Caramelizing onions properly is key to developing the soup’s deep, rich flavor, so avoid rushing that step.
- The soup can be prepared in advance up to the simmering stage and reheated before broiling.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop and Broiling
- Cuisine: French
