French Onion Miso Brothy Beans with Poached Eggs

These French Onion Miso Brothy Beans with Poached Eggs are everything you love about French onion soup, just heartier and a little unexpected. Deeply caramelized onions simmer in a savory miso broth with creamy cannellini beans. Then the whole thing gets topped with a runny poached egg and a shower of Gruyère. It’s cozy, it’s comforting, and it’s the kind of bowl you’ll want to mop up with crusty bread.

Why This is Delish

This recipe takes the deep, sweet-savory flavor of French onion soup and turns it into a full meal. The miso is the secret here: white and red miso together give the broth a rich, almost meaty depth, even if you go with vegetable stock. The beans make it filling and the poached egg melts into the broth when you break the yolk. It’s warm, it’s satisfying, and it’s packed with protein and fiber. It’s also a great excuse to finally get good at caramelizing onions.

How to Make French Onion Miso Brothy Beans with Poached Eggs

Caramelize the Onions

Heat the butter and oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Add the onions and stir to coat. Cook for 3 to 4 minutes without stirring, then reduce the heat to medium-low.

Continue cooking for 20 to 25 minutes, stirring every few minutes, until the onions are very soft, deeply golden brown, and caramelized.

Add the garlic and balsamic vinegar and cook for another 1 to 2 minutes. Season with salt and black pepper.

Make the Broth

Pour the stock into the caramelized onions and stir to combine.

Add the white miso and whisk until completely dissolved.

Stir in the cannellini beans, thyme, and bay leaf. Bring to a gentle simmer and cook for 5 to 7 minutes to allow the flavors to come together. Add in Worcestershire. Stir in the kale during the last 2 minutes of cooking. Stir in the Dijon mustard and lemon juice. Taste and adjust the seasoning as needed. Remove and discard the thyme sprigs and bay leaf.

Poach the Eggs

Bring a medium saucepan of water to a gentle simmer.

Crack each egg into a small bowl or ramekin.

Stir the water to create a gentle whirlpool, then carefully slide in one egg. Cook for 3 to 4 minutes, or until the white is set and the yolk is still runny.

Remove with a slotted spoon and transfer to a paper towel-lined plate. Repeat with the remaining eggs.

Assemble

Divide the brothy beans and caramelized onions among four bowls.

Substitutions For Your Dietary Needs

• Use vegetable stock to keep it vegetarian, and check your miso labels if you need it gluten-free, since some varieties contain barley.
• Swap the butter for olive oil and skip the Gruyère, or use a dairy-free cheese, to make it dairy-free.

Recipe Hacks & Tips

• Don’t rush the onions. Low and slow is where all the flavor comes from.
• Whisk the miso in off a rolling boil so it dissolves smoothly and keeps its flavor.
• Add a splash of vinegar to the poaching water if you want your egg whites extra tidy.

Serve These Delicious Dishes

• Bistro-Style French Onion Soup
• Maple Miso Carrots over Whipped Ricotta
• Golden Chicken & Turmeric Coconut Rice Power Bowls

How to Store Leftovers

Store the brothy beans in an airtight container in the fridge for up to 4 days. Poached eggs are best made fresh, so cook new ones when you reheat. Warm the beans gently on the stove, adding a splash of stock if the broth has thickened.

Common Questions