Ingredients
Instructions
French Onions
- Add butter to skillet. Once hot and melted, add the onions, salt and pepper, and allow them to cook down and deeply caramelize for about 20 to 25 minutes, stirring frequently, until the onions become very dark, soft and jammy.
- Add in the garlic, Worcestershire, and balsamic vinegar, and allow it to bubble up and reduce for about 30 seconds. Allow mixture to simmer until reduced.
- Set aside to cool.
Bagels
- Combine warm water with yeast and brown sugar. Mix and set aside for 5 minutes.
- Add flour, salt, and french onions to a large bowl. Add in yeast mixture and up to an additional ½ cup of flour to make the dough come together. Knead the dough for 10-15 minutes.
- Return the dough to the bowl, cover, and allow the dough to rise in a warm spot until doubled in size (about 1 hour).
- Divide the dough into 6 equal pieces. Shape each portion into a round ball with your hands, take your thumb and make a hole in the center of each ball, gently spread the hole out to shape the dough into bagel shapes.
- Place on your prepared baking sheets. Cover the pans with cling wrap or a dish towel while your prepare the water bath.
- Fill a large wide pot about ⅔ of the way with water and bring to a boil. Once the water starts simmering, add in about ¼ cup of honey.
- Once the water is boiling, use a spatula to gently drop the bagels into the boiling water one at a time.
- Boil for about 1 minute before flipping over to the other side and boiling for another minute.
- After they have boiled, place them on the second baking sheet.
- Sprinkle each bagel with ¼ cup shredded gruyere cheese
- Cook the bagels at 425 for 10 to 12 minutes, rotating the pans halfway through.
- Allow the bagels to cool before slicing and serving with your desired spreads!
