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Caramelized Beet and Sweet Onion Soup

Photo: MarkSkalny/iStock/ThinkStock

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


  • 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


  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


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.

Jackie Newgent, RDN, CDN, is a chef, cookbook writer and author of JackieNewgent.com. She is a Stone Soup blogger.

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