French Onion Bagel Soup Recipe
French Onion Bagel Soup is comfort food magic in a bowl: deeply caramelized onions simmered in savory broth, crowned with a toasty bagel and a golden lid of bubbly Gruyère. This dreamy twist on a classic French staple swaps baguette for bagel, giving each spoonful a heartier chew and plenty of personality. Whether you’re craving a cozy Sunday supper or an impressive starter for friends, this soup is destined to become a new favorite at your table.
Ingredients You’ll Need
The beauty of French Onion Bagel Soup is in its simplicity—each ingredient plays a starring role. From slow-cooked onions to a melty crown of cheese, these staples build layers of sweet, savory, and utterly irresistible flavor.
- 4 large yellow onions (thinly sliced): Go for yellow onions for their natural sweetness—they caramelize beautifully and form the backbone of this soup.
- 3 tablespoons unsalted butter: Butter gives the onions richness and depth, helping every layer turn meltingly soft.
- 1 tablespoon olive oil: This keeps the butter from burning and adds another hint of flavor as the onions caramelize.
- 1 teaspoon salt: Essential for drawing out moisture and enhancing every savory note as the onions cook down.
- 1/2 teaspoon black pepper: Just enough to warm things up with a gentle kick.
- 1 teaspoon sugar: The secret weapon for deep, sweet caramelization in less time.
- 2 cloves garlic (minced): Garlic brings a subtle aromatic bite that perfectly balances the sweetness of the onions.
- 1/2 cup dry white wine (optional): Add a splash to deglaze and layer in bright acidity; use broth if you’d rather skip the alcohol.
- 6 cups beef broth: This gives the soup its signature savoriness; vegetable broth works for a vegetarian spin.
- 1 tablespoon Worcestershire sauce: Adds an unmistakable umami punch and complexity to the broth.
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried): Thyme adds a fresh, earthy aroma that pairs perfectly with sweet onions.
- 2 plain or everything bagels (halved and toasted): Use everything bagels for extra flavor, or plain for classic comfort—either way, you’ll love this crusty base.
- 1 1/2 cups shredded Gruyère cheese (or Swiss): Melts into gooey perfection, with nutty flavor and a gorgeous golden top.
- Chopped parsley for garnish (optional): This brings a pop of color and freshness right before serving.
How to Make French Onion Bagel Soup
Step 1: Caramelize the Onions
Set your largest pot or Dutch oven over medium heat, then melt the butter with olive oil until shimmering. Add in all the sliced onions, salt, pepper, and that secret touch of sugar. Stir well and settle in—caramelizing onions is a game of patience but absolutely worth it. Stir every few minutes so nothing burns, letting the onions collapse and turn deeply golden over 30 to 40 minutes. They should end up jammy and beautifully brown, releasing sweet aromas across your kitchen.
Step 2: Add Garlic and Deglaze
Once your onions are glossy and caramel-hued, toss in the minced garlic and cook for just a minute until fragrant. Pour in the white wine (if using), scraping every tasty brown bit from the bottom of the pot. Let it simmer for a couple minutes so the alcohol cooks off and the flavors meld together beautifully.
Step 3: Simmer the Soup
Next, stir in the beef broth, Worcestershire sauce, and thyme. Bring everything up to a gentle simmer and let it bubble for 15 minutes. This is where the flavors get cozy together—the broth turns deeply savory, and every drop soaks up the sugary, earthy notes from those caramelized onions.
Step 4: Toast the Bagels
While the soup simmers, halve your bagels and toast them until they’re crisp at the edges and golden all over. You want them sturdy enough to hold up in the soup, so don’t be shy with the toasting. Everything bagels bring a zippy twist, while plain bagels keep it classic and mellow.
Step 5: Assemble and Broil
Ladle the hot soup into four oven-safe bowls and top each with a toasted bagel half (cut to fit if needed). Sprinkle Gruyère cheese generously over the bagel tops—there’s no such thing as too much cheese here! Place the bowls on a baking sheet and broil for 2 to 3 minutes, just until the cheese is melted, bubbly, and lightly golden. Keep a close eye, as broilers work fast!
Step 6: Garnish and Serve
Pull those bubbling bowls from the oven and finish with chopped parsley if you like. Serve immediately—there’s nothing more satisfying than the sight (and aroma) of gooey cheese stretching over a savory, oniony broth.
How to Serve French Onion Bagel Soup
Garnishes
A sprinkle of chopped fresh parsley offers a bright, herby finish that cuts through the richness. For extra flair, try a dash of cracked black pepper or a few more fresh thyme leaves scattered on top. If you’re feeling a bit decadent, drizzle with a touch of good olive oil right before serving for shine and flavor.
Side Dishes
Make your French Onion Bagel Soup the centerpiece with a simple salad—think crisp greens dressed lightly in vinaigrette to balance the soup’s deep savoriness. Or, pair it with apple slices or grapes for a fresh and juicy contrast. If you want to lean all-in on comfort, a plate of roasted veggies or even a wedge of sharp cheddar on the side fits right in.
Creative Ways to Present
Serve this soup in wide, shallow bowls so everyone gets plenty of cheese and bagel in each bite. For a party, offer mini versions using bagel chips in espresso cups—adorable and easy to eat. Or try a soup bar with several bagel varieties and cheese options, letting guests mix and match for their own personalized French Onion Bagel Soup experience.
Make Ahead and Storage
Storing Leftovers
If you’ve got extra French Onion Bagel Soup, store the soup and bagels separately so everything keeps its best texture. Pour cooled soup into an airtight container and refrigerate for up to 4 days. Bagels and cheese can be wrapped and kept at room temperature (for a day) or refrigerated separately.
Freezing
French Onion Bagel Soup freezes beautifully—just do so before adding the bagels and cheese. Transfer cooled onion soup to a freezer-safe container, leaving a bit of room for expansion, and freeze for up to 3 months. Defrost overnight in the fridge, then reheat and finish with fresh bagels and cheese under the broiler.
Reheating
To reheat, bring the soup gently to a simmer on the stovetop, stirring occasionally. Toast fresh bagel halves, top them with cheese, and broil as usual before adding to your hot soup bowls. This way, every serving of French Onion Bagel Soup tastes freshly made and ultra satisfying.
FAQs
Can I make French Onion Bagel Soup vegetarian?
Absolutely! Swap beef broth for a rich vegetable broth, and either skip the Worcestershire sauce or use a vegan alternative. The soup will still be rich and deeply flavorful—just as soul-warming and satisfying.
Do I need Gruyère cheese or can I use something else?
Gruyère is a classic for its melty texture and nutty profile, but Swiss cheese or even mozzarella works beautifully. If you like sharper cheese, try a sprinkle of aged cheddar on top.
What’s the best way to caramelize onions for this soup?
The trick is patience—cook the onions low and slow, stirring often enough to prevent burning. Adding a pinch of sugar speeds up caramelization and ensures gorgeous golden color.
Can I make French Onion Bagel Soup ahead of time for a party?
Definitely! Make the soup base one or two days in advance and keep it refrigerated. When it’s time to serve, toast your bagels, assemble, and broil with cheese right before guests dig in—easy, stress-free, and incredibly delicious.
Why use bagels instead of baguette?
Bagels add heartiness and a slightly chewy texture that stands up to the hot, brothy soup. Everything bagels also bring extra flavor (think onions, poppy seeds, sesame); they turn a classic into something unforgettable.
Final Thoughts
There’s no better way to turn a chilly day into pure comfort than with a steaming bowl of French Onion Bagel Soup. Give this recipe a try—whether you love a twist on tradition or just adore all things cheesy, oniony, and cozy, this soup is sure to win you (and everyone around your table) over. Happy slurping!
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French Onion Bagel Soup Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A comforting and hearty French Onion Bagel Soup that combines the rich flavors of caramelized onions, Gruyère cheese, and toasted bagels in a flavorful broth. This soup is a twist on the classic French onion soup, with the addition of bagels for a unique and satisfying meal.
Ingredients
Onions:
4 large yellow onions (thinly sliced)
Butter and Oil Mixture:
3 tablespoons unsalted butter, 1 tablespoon olive oil
Seasonings:
1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sugar
Additional Ingredients:
2 cloves garlic (minced), 1/2 cup dry white wine (optional), 6 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried), 2 plain or everything bagels (halved and toasted), 1 1/2 cups shredded Gruyère cheese (or Swiss), chopped parsley for garnish (optional)
Instructions
- Caramelize Onions: In a large pot, melt butter with olive oil. Add onions, salt, pepper, and sugar. Cook until caramelized.
- Add Flavors: Stir in garlic, deglaze with white wine, and add beef broth, Worcestershire sauce, and thyme. Simmer.
- Prepare Bagels: Toast bagel halves until crisp.
- Assemble and Broil: Ladle soup into bowls, top with a bagel half and cheese. Broil until cheese melts.
- Serve: Garnish with parsley and enjoy hot.
Notes
- Bagels can be a unique substitute for croutons in this soup.
- For a vegetarian version, use vegetable broth and omit Worcestershire sauce or use a vegan alternative.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop, Broiling
- Cuisine: French-American
Nutrition
- Serving Size: 1 bowl with bagel and cheese
- Calories: 460
- Sugar: 7g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
