Classic French onion soup gets a tasty upgrade with leftover ham. Though you might be tempted to add a little sugar to speed up the caramelization of the onions, resist; there are few culinary delights that equal the rich savory-sweet balance of slowly caramelized onions. A dash of sherry cuts through the rich soup with just the right amount of tang.

Robin Bashinsky
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Credit: Gina DeSimone

Recipe Summary test

1 hr 30 mins
1 hr 30 mins
Serves 10 (serving size: 1 1/2 cups soup, 1 baguette slice, 2 tbsp. cheese)


Ingredient Checklist


Instructions Checklist
  • Melt butter in a large Dutch oven over medium-high. Add onions; toss to coat. Cook, tossing occasionally, until onions have softened, 8 to 10 minutes. Reduce heat to medium-low; add ham. Cook, stirring onions and turning ham occasionally, until onions are lightly browned, 35 to 40 minutes. Transfer ham to a plate, and shred into large pieces; set aside.

  • Increase heat to medium. Cook onions, stirring often, until deeply caramelized, 10 to 15 minutes. Whisk together flour and 1/2 cup of the stock in a small bowl until smooth; set aside. Add remaining 9 1/2 cups stock to onions; increase heat to high, and bring to a boil. Stir in shredded ham, flour mixture, sherry, and salt. Simmer 3 minutes.

  • Preheat broiler with oven rack 6 inches from heat. Place baguette slices on a baking sheet, and broil until toasted, 2 to 3 minutes. Turn baguette slices, top each evenly with cheese, and broil until bubbly, 2 to 3 minutes.

  • Ladle soup into bowls; top with baguette slices, and sprinkle with chives.

Nutrition Facts

253 calories; fat 8g; saturated fat 5g; protein 14g; carbohydrates 31g; fiber 4g; sugars 12g; sodium 728mg.