French Onion Soup
User Reviews
5
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Prep Time
4 hrs
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Cook Time
1 hr
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Total Time
5 hrs
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Course
Soup
French Onion Soup
Description
This version of French Onion Soup begins with a homemade ham stock made by simmering a ham bone with vegetables like celery, onion, carrot, and garlic for several hours. This stock delivers a smoky, savory foundation different from traditional beef stock. Thinly sliced white and yellow onions are slowly caramelized in butter and garlic for up to three hours, developing sweetness and deep color essential to the soup's character. Occasional stirring prevents burning, with optional water or sugar to aid caramelization.
After caramelization, the rich ham stock is added back to the onions and heated to combine the sweet and smoky flavors. The soup is typically ladled into crocks topped with fresh bread slices and shredded gruyere cheese, then broiled or baked until the cheese melts and browns to form a flavorful crust.
Serving this soup highlights the balance between the savory ham stock and the sweet, slowly cooked onions topped with melted cheese and bread. It works well as a starter or light meal, especially in cooler weather.
This soup can be prepared ahead by freezing the ham stock and caramelized onions separately for up to three months to simplify assembly on serving day. Mozzarella can be substituted for gruyere if desired, though it yields a different flavor and texture.
Ingredients
Make Ham Stock
- 1 quarts ham bone
- ham grease from cooked ham
- celery to add flavor, fresh
- onion
- carrot
- garlic
- 5 large onion sliced thin, white
- 3 small onion sliced thin, yellow
- 2 cloves garlic minced
- 3 tablespoons butter salted
- bread cut to fit soup crocks, fresh Como, sliced
- 1-2 gruyere cheese shredded
- 1/2 - 1 tablespoon salt pending how salt rich your stock is
- black pepper fresh ground, to taste
Instructions
Make Ham Stock
- To make homemade ham stock, add ham bone and ham grease from cooked ham (optional), with 4 -5 quarts of water and whatever veggie scraps you have. Heat on medium high until boiling and then turn down to simmer for 2-4 hrs or until you have a lovely rich stock.
- You can prepare this in advance and store the stock in the fridge for up to 4 days or freeze for up to 6 months.
Caramelize Onions
- In a Dutch oven or large stock pot, sauté sliced onions with garlic and butter slowly on medium stirring often, and cooking for about 10 minutes. Then let the onions caramelize and only story every few minutes for at least another 50 mins or up to 3 hours until caramelized. Be sure that the onions do not burn, but a little sticking to the pan is what will help develop the brown color. If they’re sticking too much, add a tablespoon of water. To quicken the caramelization, you can add a teaspoon of sugar.
- Add ham stock to onions and heat (if stock was previously made) until stock is fully heated. Add salt and pepper to taste.
Assemble Soup
- Turn oven to broil and set tray to 2nd level.
- Fill soup crocks with onions and broth, add fresh sliced bread, and top with cheese. Put crocks on baking sheet (to catch any dripped cheese) and broil for 1-2 minutes until the cheese is melted and slightly browned.
- Serve immediately and enjoy!
Notes
- This recipe yields about 4 quarts of soup, suitable for multiple servings.
- Gruyere cheese can be substituted with fresh mozzarella if preferred.
- You can make the ham stock and caramelized onions ahead and freeze them separately for up to three months for convenient preparation.
User Reviews
Overall Rating
5
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