Recipes

French Onion Soup with Diced Ham

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Servings

8

Prep Time

10 min

Cook Time

60 min

Description

Turn your holiday leftovers into something next-level with this delicious twist on the Classic French Onion Soup featuring leftover spiral ham!

Ingredients

For the Soup

4 tablespoons unsalted butter
6 sweet onions, thinly sliced (about 2 ½–3 pounds)
1 teaspoon kosher salt
3 cloves garlic, minced
½ cup cooked leftover Coleman ham, diced
1/4 cup unsweetened apple juice (for deglazing the pan)
4 cups beef stock
2 c. Chicken broth (use low sodium if possible)
1 tablespoon Worcestershire sauce
3 sprigs fresh thyme (or ½ teaspoon dried thyme)
1 bay leaf
½ teaspoon black pepper

For the Puff Pastry

1 sheet frozen puff pastry, thawed but cold
1 egg, beaten with 1 tablespoon water and 2 tsp dijon mustard (for egg wash)
Flaky sea salt (optional, for sprinkling)

For the Cheesy Topping

¾ cup shredded Gruyère cheese
¾ cup shredded sharp cheddar cheese

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The Home Chef Momma

Meet Jenn, The Home Chef Momma!

Jenn is a loving wife, mom to 3 littles, a rescue named Bernard, and a passionate home chef. Her focus is on creating a well-rounded relationship with food, bringing you a delightful mix of savory, sweet, nourishing, indulgent, and sourdough recipes.

Instructions

In a large heavy pot or Dutch oven, melt butter with olive oil over medium heat. Add onions and salt.

Cook slowly, stirring occasionally, for 35–45 minutes, until onions are deep golden brown and caramelized. (If they start browning too fast, lower the heat and add a splash of water to deglaze.

Add garlic and diced ham; cook 1-2 minutes. Pour in juice and scrape up browned bits from the bottom. Simmer until mostly evaporated, about 2–3 minutes.

Add stock, thyme, bay leaf, pepper, and Worcestershire. Bring to a gentle simmer and cook for 20–25 minutes, uncovered, for flavors to deepen. Taste and adjust seasoning. Remove bay leaf before serving.

While the soup is simmering, preheat the oven to 400°F (200°C). Unfold the puff pastry onto a lightly floured surface. Cut into 8 equal rectangles (or larger rounds if you prefer a dramatic look).

Place on a parchment-lined baking sheet, brush with egg wash, and sprinkle lightly with flaky salt or Parmesan. Bake for 12–15 minutes, or until golden and puffed. Set aside.

Once the soup and puff pastry is done, preheat the broiler to high and ladle hot soup into oven-safe bowls. Add a puff pastry to each bowl, letting them soak slightly. Top with a generous handful of the cheddar–Gruyère mixture. Broil for 2–3 minutes, until the cheese is melted, bubbling, and golden brown.

Let cool a few minutes before serving.

Products in This Recipe

Applewood Smoked Uncured Bone-In Spiral Ham

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