French Onion Soup with Diced Ham and Puff Pastry

This French Onion Soup with Diced Ham and Puff Pastry is a cozy, elevated twist on the classic.

Sweet caramelized onions, savory beef broth, tender bites of smoky ham, and gooey melted Gruyère come together under a crisp, golden puff pastry topper that replaces traditional bread for a flaky, buttery upgrade. The apple juice deglaze brings gentle sweetness, while thyme, garlic, and Worcestershire deepen the flavor into a rich, restaurant-style soup.

Perfect for chilly nights, holiday leftovers, or an impressive dinner-party starter, this comforting yet elegant soup is surprisingly easy to make—and guaranteed to become a cold-weather favorite.

What ingredients do I need?

• For the Soup
  • Unsalted Butter: Helps caramelize onions until rich and golden.
  • Sweet Onions: The star of the soup—soft, sweet, and deeply flavorful when slowly cooked.
  • Kosher Salt: Enhances sweetness and draws moisture from the onions.
  • Garlic: Adds aromatic depth.
  • Cooked Diced Ham: Adds savoriness and makes the soup heartier.
  • Unsweetened Apple Juice: Deglazes the pot and adds subtle sweetness.
  • Beef Stock + Chicken Broth: A flavorful, balanced base that keeps the soup from being too heavy.
  • Worcestershire Sauce: Umami-rich and essential for depth.
  • Fresh Thyme & Bay Leaf: Warm, woody aromatics that infuse the broth.
  • Black Pepper: Adds gentle spice and warmth.
• For the Puff Pastry
  • Puff Pastry: Buttery, flaky layers that puff beautifully in the oven.
  • Egg Wash with Dijon: Gives a glossy golden finish with a touch of tang.
  • Flaky Sea Salt: Optional, but elevates flavor and crunch.
• Cheesy Topping
  • Gruyère Cheese: Classic French onion soup cheese—nutty, melty, and rich.
  • Sharp Cheddar: Adds sharper flavor and enhances browning.

Can I Substitute?

Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.

• Butter: Olive oil (for dairy-free caramelization).
• Ham: Bacon, pancetta, or leftover turkey.
• Apple Juice: White wine, chicken broth, or cider vinegar.
• Gruyère: Swiss, provolone, or mozzarella.
• Cheddar: Fontina or Monterey Jack.
• Beef Stock: All chicken broth (lighter flavor).
• Puff Pastry: Crescent roll dough (not as flaky, but delicious).
• Gluten-Free: Use gluten-free puff pastry and check broth and Worcestershire sauce labels.

• Refrigerator: Store soup (without pastry) in an airtight container for up to 4 days.
• Freeze: Freeze soup base (no cheese/pastry) for up to 3 months.
• Reheat: Warm on the stovetop; add fresh pastry and cheese before broiling.
• Puff Pastry: Best fresh, but can be reheated at 350°F for 5–7 minutes to re-crisp.

But, I Still Have A Few Questions…

Can I use leftover holiday ham?
Yes! This recipe is perfect for leftover ham from Thanksgiving, Christmas, or Easter.

Can I make this without alcohol?
Yes—this recipe uses apple juice, but broth works too.

Is puff pastry required?
No; you can use toasted baguette, garlic bread, or crusty bread instead.

Can I make it ahead?
Absolutely. The soup is even better the next day. Caramelize onions and simmer the broth a day ahead; reheat before assembling. Add pastry and cheese right before serving.

Why did my puff pastry not rise?
This usually happens when the pastry gets too warm. Keep it cold until right before cutting and baking.

Why are my onions not caramelizing?
You may be cooking them too hot or not long enough. Caramelization takes 35–45 minutes for deep color — keep the heat medium-low and be patient.

What onions should I use?
Sweet onions or yellow onions work best for caramelizing.

Can I freeze French onion soup?
Yes—freeze the soup base without the cheese or pastry for up to 3 months.

Do I need oven-safe bowls?
For broiling, yes. If you don’t have broiler-safe bowls, you can broil the cheese on the puff pastry separately and then float the cheesy pastry on top of the soup before serving.

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French Onion Soup with Diced Ham and Puff Pastry

This rich and comforting French Onion Soup with Diced Ham and Puff Pastry features deeply caramelized onions, savory broth, tender ham, and a dramatic golden puff pastry topper. Finished with melted Gruyère and cheddar, it’s an elevated, cozy, restaurant-style soup perfect for cold nights or using up holiday leftovers.

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Servings: 6 servings

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 @Colemanallnaturalmeats 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:

• ▢ 3/4 cup shredded Gruyère cheese
• ▢ 3/4 cup shredded sharp cheddar cheese

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 20–25 minutes, uncovered, for flavors to deepen. Taste and adjust seasoning. Remove bay leaf before serving.
• While soup is simmering, preheat 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 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.

Notes

6-8 servings

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