Description
A comforting twist on classic French onion soup, this recipe features deeply caramelized onions simmered in rich broth, topped with toasted bagel halves and melted Gruyère cheese, perfect for a cozy meal.
Ingredients
Scale
Soup
- 3 tablespoons unsalted butter
- 4 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine (optional)
- 6 cups beef broth (or vegetable broth for vegetarian)
- 1 bay leaf
Toppings
- 2 plain or everything bagels, halved and toasted
- 1 1/2 cups shredded Gruyère or Swiss cheese
Instructions
- Caramelize Onions: In a large pot, melt the butter over medium heat. Add the sliced onions, salt, and pepper. Cook, stirring often, for 30 to 40 minutes until the onions are deeply caramelized and golden brown, developing a rich, sweet flavor.
- Add Garlic and Thyme: Stir in the minced garlic and thyme leaves, sautéing for 1 to 2 minutes to release their aroma without burning the garlic.
- Incorporate Flour: Sprinkle the flour over the onions and stir continuously to coat them evenly. Cook for about 1 minute to eliminate the raw flour taste, which helps thicken the soup.
- Deglaze with Wine: Pour in the dry white wine (if using), scraping the pot’s bottom to lift any browned bits. This adds depth and complexity to the flavor.
- Add Broth and Bay Leaf: Pour in the beef or vegetable broth, add the bay leaf, and bring the mixture to a simmer. Let it cook gently for 15 to 20 minutes, allowing flavors to meld. Taste and adjust seasoning as needed.
- Prepare Bagels: While the soup simmers, toast the bagel halves until they are golden and crisp to provide a sturdy base for the cheese topping.
- Broil with Cheese: Preheat the broiler. Remove and discard the bay leaf from the soup. Ladle the soup into oven-safe bowls, place a toasted bagel half on top of each bowl, and generously sprinkle with shredded Gruyère cheese. Broil for 2 to 3 minutes, watching closely until the cheese melts and bubbles with a lightly browned crust.
- Serve: Serve the soup hot, garnished with extra thyme if desired. Enjoy immediately for the best taste and texture.
Notes
- Use day-old bagels for best texture—they hold up well under the cheese and won’t become soggy quickly.
- For a vegetarian version, substitute beef broth with vegetable broth and omit the white wine or use a vegetarian-friendly wine.
- Watch the broiler carefully to avoid burning the cheese.
- Gruyère cheese can be substituted with Swiss cheese for a milder flavor.
- This soup pairs well with a crisp green salad or crusty bread.
