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French Onion Soup From Scratch

Without a doubt, this is the greatest homemade ham stock French onion soup you'll ever taste! It has a secret ingredient that sets it apart from the competition.
Prep Time4 hours
Active Time1 hour
Total Time5 hours
Course: Soup
Cuisine: American
Keyword: French Onion Soup From Scratch
Yield: 4

Materials

Make Ham Stock

  • 1 quarts ham bone
  • ham grease from cooked ham
  • celery onion, carrots, fresh garlic - whatever you have to add flavor
  • 5 large white onions sliced thin
  • 3 small yellow onions sliced thin
  • 2 cloves garlic minced
  • 3 tablespoons salted butter
  • Fresh Como Bread Slices cut to fit soup crocks
  • 1-2 Shredded Gruyère cheese
  • 1/2 - 1 tablespoon of salt pending how salt rich your stock is
  • Fresh ground pepper to taste

Instructions

Make Ham Stock

  • To prepare your own homemade ham stock, combine 4–5 quarts of water, any leftover vegetable scraps, plus the optional ham bone and oil from cooked ham. After heating to a boil on medium-high, reduce the heat and simmer for two to four hours, or until you have a beautiful, rich stock.
  • This may be made ahead of time, and the stock can be frozen for up to six months or kept in the refrigerator for up to four days.

Caramelize Onions

  • Sliced onions, garlic, and butter should be cooked gently over medium heat in a Dutch oven or large stock pot. Cook, stirring often, for about ten minutes. After that, give the onions time to caramelize, stirring them only once every few minutes for at least a further fifty minutes and up to three hours. Make sure the onions don't burn, although a little bit of adhering to the pan can aid in the browning process. To prevent excessive sticking, mix in one tablespoon of water. You can add a teaspoon of sugar to accelerate the caramelization process.
  • If the ham stock has already been prepared, add it to the onions and cook it through. To taste, add more salt and pepper.

Assemble Soup

  • Adjust oven tray to second level and broil.
  • Pour broth and onions into soup crocks, top with freshly cut bread and cheese. Place the crocks on a baking sheet to collect any cheese that may leak, and broil for one to two minutes, or until the cheese is melted and beginning to color.
  • Enjoy and serve right now!

Notes

Makes around 4 quarts of soup.
Replace some fresh mozzarella with gruyere.
Prepare it ahead of time! The onions and ham stock freeze well for up to three months.