French Onion Soup with Bagel Bread Pudding Croutons
The recipe French Onion Soup with Bagel Bread Pudding Croutons could satisfy your Mediterranean craving in roughly 4 hours and 30 minutes. For $1.72 per serving, you get a soup that serves 6. One serving contains 832 calories, 11g of protein, and 70g of fat. It is perfect for Autumn. It is brought to you by Foodnetwork. 23 people have made this recipe and would make it again. A mixture of onions, eggs, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. Taking all factors into account, this recipe earns a spoonacular score of 44%, which is solid. Users who liked this recipe also liked French Onion Soup with Pepperjack Croutons, French Onion Bread Pudding, and French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 250 minutes
Ingredients:
2 day-old everything bagels, cut into 1-inch cubes
2 eggs
4 cups heavy cream
1/4 teaspoon kosher salt
1/2 teaspoon kosher salt
1/4 cup olive oil
12 large Spanish onions, sliced
Equipment:
baking pan
whisk
bowl
aluminum foil
oven
frying pan
baking sheet
pot
Cooking instruction summary:
Special equipment: A 9-by-13-inch baking pan For the bread pudding: In a bowl whisk together the heavy cream, salt and eggs. Place the bagels in a 9-by-13-inch baking pan. Pour the cream mixture over the top and set aside to soak for 2 hours. Preheat the oven to 375 degrees F. Cover the baking pan with foil and bake for 30 minutes. Remove the foil from the pan and continue cooking for 15 minutes. Cool the bread pudding completely. Preheat the oven to 450 degrees F. Separate the bagel pieces and place on a baking sheet. Toast until the edges turn golden brown, 5 minutes. For the onions: In a 14-inch skillet or a medium high-sided saute pan, heat the oil over high heat and pour in the sliced onions. Do NOT stir the onions or shake the pan. When the pan gets hot again and the onions begin to sizzle, add the salt and stir. The onions at the bottom of the pan should be brown. Reduce the heat to medium and continue stirring. The onions will begin to soften and release their juices (the natural sugars in the juices will caramelize the onions). Cook for 15 minutes, and then reduce the heat to low. Continue cooking, stirring the onions periodically to make sure they don't stick to the pan, until completely soft and a rich dark brown color, 30 minutes. For the soup: In a large saucepot set over medium heat, melt the butter until it starts to bubble. Add in the caramelized onions, then add the sherry and cook at a low simmer until the alcohol cooks out, 5 minutes. Add the bay leaf and stock, and cook for 30 minutes. Season with salt as the soup cooks. Portion the soup into serving bowls and top with some toasted bagel bread pudding croutons. Garnish each serving with 2 tablespoons gruyere if using, and serve.
Step by step:
1. Special equipment: A 9-by-13-inch baking pan
2. For the bread pudding: In a bowl whisk together the heavy cream, salt and eggs.
3. Place the bagels in a 9-by-13-inch baking pan.
4. Pour the cream mixture over the top and set aside to soak for 2 hours.
5. Preheat the oven to 375 degrees F. Cover the baking pan with foil and bake for 30 minutes.
6. Remove the foil from the pan and continue cooking for 15 minutes. Cool the bread pudding completely.
7. Preheat the oven to 450 degrees F. Separate the bagel pieces and place on a baking sheet. Toast until the edges turn golden brown, 5 minutes.
8. For the onions: In a 14-inch skillet or a medium high-sided saute pan, heat the oil over high heat and pour in the sliced onions. Do NOT stir the onions or shake the pan. When the pan gets hot again and the onions begin to sizzle, add the salt and stir. The onions at the bottom of the pan should be brown. Reduce the heat to medium and continue stirring. The onions will begin to soften and release their juices (the natural sugars in the juices will caramelize the onions). Cook for 15 minutes, and then reduce the heat to low. Continue cooking, stirring the onions periodically to make sure they don't stick to the pan, until completely soft and a rich dark brown color, 30 minutes.
9. For the soup: In a large saucepot set over medium heat, melt the butter until it starts to bubble.
10. Add in the caramelized onions, then add the sherry and cook at a low simmer until the alcohol cooks out, 5 minutes.
11. Add the bay leaf and stock, and cook for 30 minutes. Season with salt as the soup cooks. Portion the soup into serving bowls and top with some toasted bagel bread pudding croutons.
12. Garnish each serving with 2 tablespoons gruyere if using, and serve.
Nutrition Information:
covered percent of daily need
