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:

Quickview
864k Calories
12g Protein
69g Total Fat
51g Carbs
7% Health Score
Limit These
Calories
864k
43%

Fat
69g
108%

  Saturated Fat
38g
240%

Carbohydrates
51g
17%

  Sugar
12g
14%

Cholesterol
271mg
91%

Sodium
570mg
25%

Get Enough Of These
Protein
12g
24%

Vitamin A
2417IU
48%

Manganese
0.58mg
29%

Vitamin C
23mg
28%

Phosphorus
248mg
25%

Fiber
5g
24%

Vitamin B6
0.44mg
22%

Vitamin E
3mg
21%

Vitamin B2
0.34mg
20%

Folate
77µg
19%

Calcium
186mg
19%

Potassium
612mg
18%

Vitamin B1
0.24mg
16%

Magnesium
53mg
13%

Vitamin B5
1mg
11%

Vitamin K
11µg
11%

Copper
0.19mg
10%

Selenium
6µg
10%

Vitamin D
1µg
9%

Zinc
1mg
9%

Iron
1mg
8%

Vitamin B12
0.42µg
7%

Vitamin B3
1mg
5%

covered percent of daily need
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