In a large heavy pot or Dutch oven, melt butter with olive oil over medium heat. Add onions and salt.
2
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.
3
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.
4
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.
5
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).
6
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.
7
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.
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