French Onion Bagels
If you like caramelized onions, then you’re going to love these French onion cream cheese bagels! They are such an easy breakfast or brunch recipe—cheesy, creamy, and all around delicious.
The Starting Five
Five things to know before making this dish!
I usually use plain bagels for this, but just about any savory bagel variety will work.
Caramelized onions take a long time, but they’re worth it! Be patient.
The onions should be dark, golden brown. While the instructions are a guideline, stovetops vary, so let the color indicate when the onions are done.
Gruyére is expensive. While it’s traditional for French Onion soup, you can swap it with Swiss or sharp cheddar; both are more affordable cheese alternatives.
Keep a close eye on the bagels as they broil! They can go from toasted to burnt very quickly.
French Onion Bagels
Ingredients:
2 everything bagels
1 small sweet onion, finely chopped
[A splash of olive oil]
1/4 cup of beef broth
[Sea salt and black pepper]
4 ounces of cream cheese
1/4 cup of Gruyére, plus a little extra for broiling (if you want to!)
[Optional green onions, for garnish]
Directions:
1. In a large pan, add the onions and a splash of olive oil. Season the onions with salt and pepper, and let them cook on low for 15 minutes, stirring them occasionally to prevent them from burning.
2. After 15 minutes, add 2 tablespoons of beef broth, stir, and let the onions cook another 15 minutes. Then, add the remaining beef broth, and continue cooking the onions. The onions are done when they’re deep golden brown, about 30-40 minutes total (stovetops vary, so if you find that they still need more time, just add a little more beef broth or water every once in a while to prevent them from burning).
3. Remove the onions from the pan. To a bowl, add softened cream cheese, onions, and Gruyére, plus a little salt and pepper. Mix to combine.
4. Spread the mixture onto bagels, then top with a little more cheese, and broil for 3-4 minutes on high. Garnish with green onions, if desired. Enjoy!
