Caramelized Beet and Sweet Onion Soup

Caramelized Beet and Sweet Onion Soup

Inspired by French onion soup and borscht, this soup is a gorgeous burgundy color and served with goat cheese toast.


Learn more about the culinary and nutritional qualities of beets


Developed by Jackie Newgent, RDN, LDN

Ingredients

  • 1½ tablespoons extra-virgin olive oil
  • 2 large sweet onions, very thinly sliced
  • 1 large beet, peeled and cut into ¼-inch cubes
  • 2 large garlic cloves, minced, plus
  • 1 garlic clove, halved
  • 2 teaspoons fresh thyme leaves
  • 4 cups low-sodium vegetable or chicken broth*
  • 1 tablespoon aged red wine vinegar
  • ¾ teaspoon sea salt, or to taste
  • ¾ teaspoon freshly ground black pepper
  • 4 ½-inch-thick diagonal slices wholegrain baguette
  • 1½ ounces goat cheese, room temperature

Directions

  1. Heat oil in a Dutch oven or stockpot over medium heat. Add onions and beets, and cook about 10 minutes, stirring occasionally, until onions are slightly softened. Increase heat to medium-high and cook another 15 minutes, stirring occasionally, until onions are fully softened, richly colored and have a distinct caramelized aroma.
  2. Add minced garlic and thyme, and sauté for 1 minute or until fragrant.
  3. Add broth, vinegar, salt and pepper. Increase heat to high, and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until flavors have fully developed and beets are cooked through, about 20 minutes.
  4. Preheat oven to 475°F. Place baguette slices on a baking sheet and bake until lightly toasted, about 6 to 7 minutes. Remove from oven and rub toast slices with halved garlic clove. Spread goat cheese on one side of each toast slice. Ladle soup into bowls, and top each bowl with a piece of goat cheese toast. If desired, sprinkle with additional fresh thyme. Serves 4.

Cooking Note

  • If you prefer a thinner soup, add an extra cup of broth.

Nutrition Information

SERVING SIZE: 1 rounded cup soup and 1 goat cheese toast

CALORIES 184; TOTAL FAT 9g; SAT. FAT 3g; CHOL. 8mg; SODIUM 781mg; CARB. 20g; FIBER 4g; SUGARS 7g; PROTEIN 6g; POTASSIUM N/A; PHOSPHORUS N/A

Note: Nutrition information for potassium and phosphorus in low-sodium vegetable broth not available. Did not include ½ garlic clove used to wipe bread in analysis. Analysis assumed whole-grain baguette was 2½ ounces.

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Jackie Newgent, RDN, CDN
Jackie Newgent, RDN, CDN, is a chef, registered dietitian nutritionist, cookbook author and media personality. She’s a recreational culinary instructor at the Institute of Culinary Education and freelance professional recipe developer. Her latest book is The With or Without Meat Cookbook. Read her blog, Tasteovers by Jackie, and connect with her on Twitter, Facebook, Pinterest, Google+, Instagram and LinkedIn.