French Onion Miso Brothy Beans with Poached Eggs

French onion soup meets brothy beans in this cozy one-pot meal. Deeply caramelized onions and a savory miso broth with creamy cannellini beans, topped with a runny poached egg and Gruyère.

Course Main Course

Cuisine French

Prep Time 15

Cook Time 45

Total Time 1

Servings Servings

Calories 298kcal

Ingredients

For the French Onion Miso Broth

4 Large Yellow Onions thinly sliced
2 Tablespoons Unsalted Butter
1 Tablespoon Neutral Oil
2 Cloves Garlic minced
1 Tablespoon Balsamic Vinegar
6 Cups Beef or Vegetable Stock
2 Tablespoons White Miso Paste
1 Tablespoon Red Miso Paste
2 Sprigs Fresh Thyme
1 Bay Leaf
Kosher salt to taste
Freshly Ground Black Pepper to taste
Few Dashes Worcestershire Sauce

For the Beans

2 Cans (15-ounce cans) Cannellini Beans drained and rinsed (you can also use butter beans or lupini beans)
2 Cups Dinosaur Kale
1 Tablespoon Dijon Mustard
1 Teaspoon Fresh Lemon Juice

For Serving

4 Large Eggs
½ Cup Freshly Grated Gruyère Cheese
2 Tablespoons Fresh Flat-leaf Parsley or Tarragon roughly chopped
Fresh Thyme for serving
Flaky Sea Salt for serving
Freshly Ground Black Pepper for serving
Crusty Bread or Toasted Baguette for serving, optional

Instructions

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.

Video

Nutrition