For those who relish the gustatory delights of rich French cuisine, there’s a comfort dish that has stood the test of time and culinary fads—the illustrious French onion soup with baked ham.
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French Onion Soup with Baked Ham
The story of French onion soup is as storied as the steaming pots in which it simmers. Originating in the Roman era, the precursor to this soup was a basic broth augmented with onions, seen as a food of the poor and working class due to the ingredients’ widespread availability. The modern iteration we adore today has evolved with the nuanced palette of French chefs who elevated it to its sumptuous status.
To elevate the dining experience of this paleo French onion soup with baked ham, considering the perfect pairing is key. A crisp, Raw Kale Salad provides a refreshing contrast to the soup's richness, balancing each spoonful with a bite of freshness. Or a complete meal, consider serving a side of Maple Roasted Carrots. Their earthy sweetness mirrors the depth of the soup and supports the paleo theme, creating a harmonious, nutrient-rich meal ensemble.
Ingredients
Serves: 6 Prep Time: 5 minutes Cook Time: 45 minutes
- ⅓ lb of your favorite good quality ham, sliced thick
- 3 tablespoon cooking fat
- 2 large onions, sliced in two and finely chopped
- 2 bay leaves
- 4 cups homemade dark beef stock
- Herbes de Provence (dried herb mixture)
- Sea salt and freshly ground black pepper
How to Make French Onion Soup with Baked Ham
Preheat your oven to 425 F.
Place the ham slices on a baking sheet and bake for about 15 minutes, flipping once. Set aside.
In a large casserole, melt the cooking fat on a medium flame on the stove-top. Add the onions and lower the flame to low. Cook, covered, for 15 minutes stirring occasionally.
Add the bay leaves, a few pinches of herbes de Provence and season to taste.
Cover again and cook for another 15 minutes, still stirring from time to time, until the onions are colored and caramelized.
Pour in the beef stock, bring to a simmer and season with salt and pepper again.
At this point, the soup is ready to be served in individual boils with a slice or two of ham on top of each bowls.
More Soup Recipes
If you love soup as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Cream of Mushroom Soup Recipe
- Paleo Chicken Pot Pie Soup Recipe
- Zucchini Soup with Sweet Potato Scoops Recipe
- Sausage And Spinach Soup Recipe
- Slow Cooker Paleo Bison Stew Recipe
📖 Recipe
French Onion Soup with Baked Ham
Ingredients
- ⅓ lb of your favorite good quality ham sliced thick
- 3 tablespoon cooking fat
- 2 large onions sliced in two and finely chopped
- 2 bay leaves
- 4 cups homemade dark beef stock
- Herbes de Provence dried herb mixture
- Sea salt and freshly ground black pepper
Instructions
- Preheat your oven to 425 F.
- Place the ham slices on a baking sheet and bake for about 15 minutes, flipping once. Set aside.⅓ lb of your favorite good quality ham
- In a large casserole, melt the cooking fat on a medium flame on the stove-top. Add the onions and lower the flame to low. Cook, covered, for 15 minutes stirring occasionally.3 tablespoon cooking fat, 2 large onions
- Add the bay leaves, a few pinches of herbes de Provence and season to taste.2 bay leaves, Herbes de Provence, Sea salt and freshly ground black pepper
- Cover again and cook for another 15 minutes, still stirring from time to time, until the onions are colored and caramelized.
- Pour in the beef stock, bring to a simmer and season with salt and pepper again.4 cups homemade dark beef stock, Sea salt and freshly ground black pepper
- At this point, the soup is ready to be served in individual boils with a slice or two of ham on top of each bowls.
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