Description
A comforting and flavorful soup featuring caramelized onions, hearty bagels, and melted Gruyère cheese. Perfect for a cozy dinner or a warming lunch.
Ingredients
Scale
- 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
- 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 (against the grain) to ensure they caramelize properly.
- Caramelize onions: In a large pot over medium heat, melt butter with olive oil. Add the sliced onions and toss to coat. Cover and cook for 10 minutes, stirring occasionally.
- Brown onions: Remove the lid and increase heat to medium-high. Cook for 3-4 minutes, stirring often, to caramelize the onions. Add balsamic vinegar and cook for another 5 minutes until golden brown.
- Deglaze and add flour: Add flour and stir for 2 minutes, scraping the bottom of the pan.
- Add liquids: Add vermouth, sherry vinegar, and toss to deglaze the pan. Let the alcohol evaporate.
- Simmer soup: Gradually add beef broth, stirring constantly. Then, add Worcestershire sauce, herbs, salt, and pepper. Simmer for 25-30 minutes until the onions are soft and flavorful.
- Assemble and broil: Preheat your broiler. Divide the soup into 4 oven-safe bowls. Place half a toasted bagel in each bowl and top with shredded Gruyère cheese. Broil for 3-4 minutes until melted and golden.
- Serve: Serve immediately, placing the hot bowls on an underplate. Be careful, as the soup is very hot!
Notes
- Use fire-roasted diced tomatoes for a deeper flavor.
- Fresh thyme can be substituted with dried thyme if necessary.
- Prep Time: 15 mins
- Cook Time: 50 minutes
- Category: soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg