Leftovers can be really hard to use. When you have leftover beef, you feel more inclined to use it. Beef is expensive right now, and I don’t buy it often, so I wanted to make sure I used my entire pot roast from Monday night. Pot Roast French Onion Soup is the outcome of that!
When I was a kid, my papa made a lot of soup. If he had an odd piece of meat hanging around, it would go into his soups. This is how he came up with “Hamburger Soup”, a ground beef and barley concoction that he made up. Hamburger Soup was my favorite soup of his.
Papa was also the one who taught me how to make French onion soup when I was only a teenager. So why not add the pot roast to French onion soup? I cannot see a reason not to.
To start this Pot Roast French Onion Soup, I sliced up a bunch of onions. Like, a lot of onions. I used three huge Vidalia onions. You want to make sure to caramelize the onions for a long time, at least an hour.
I then added Herbes de Provence, thyme, beef broth, balsamic vinegar, soy sauce, garlic, salt and pepper. Also add the diced pot roast. Continue to cook and stir periodically for at least one additional hour. As the soup cooks, it will deepen in color and flavor.
The part that everyone cares about when it comes to French onion soup is the cheese and crouton situation over the top of the bowl. Tradition calls for Swiss cheese, and also a baguette crouton. I did not have a baguette, but I did have fresh bakery sliced Brioche. I used a mason jar lid and cut croutons slightly smaller than the rim of my serving bowl.
Toast your bread. Fill your oven-safe bowl or crock with soup, about 3/4 inch from the top. Top with your crunchy crouton and two slices of Swiss. Place under the broiler for 2-3 minutes or until it is browned to your liking. I like my cheese very browned.
Allow to cool a few minutes before digging in. That is the perfect amount of time to get a professional photo of your soup. Maybe you just went to Hobby Lobby and bought some makeshift food photo backdrops. At any rate, allow the soup to cool so you do not burn your mouth on melty cheese.
Pot Roast French Onion Soup
- 3 large Vidalia onions, halved and sliced
- 1/4 cup extra virgin olive oil
- 1 tsp dried Herbes de Provence
- 1 tsp fresh or dried thyme
- 4 cloves garlic, minced
- 8 cups beef stock or broth
- 1 tbsp soy sauce
- 1 tbsp aged balsamic vinegar
- 2 cups chopped leftover beef pot roast, about 1/2 inch cubes
- 1 tsp Kosher salt
- 1/2 tsp black pepper
- 8 slices Brioche bread, cut into circles slightly smaller than your serving bowl
- 16 slices fresh deli Swiss cheese
- Begin the recipe with slicing your onions. I like to peel the whole onion and then slice it down the middle through the root. I then slice even slices so that all onions are uniform. This will allow them to all cook at the same time.
- Add your olive oil to a soup pot. Turn the heat on medium and allow the oil to heat. Add your onions and lower the heat to medium low. Cook the onions for at least 1 hour, stirring frequently. Do not walk away for long or the onions will burn. You will need to lower the heat periodically if the onions begin to brown too quickly.
- After 1 hour, your onions should be browned, soft, and jammy. Add your herbs and garlic. Stir to combine and cook until your garlic is very fragrant, about 1 minute.
- Pour in your beef stock. Turn the heat up to medium to medium high to bring the soup to a boil. Add the soy sauce and the balsamic.
- Once the soup comes to a boil, lower the heat to medium low. Add the chopped leftover pot roast, salt and pepper. Put a lid on your soup and allow to cook for at least 1 hour at a low simmer, stirring occasionally.
- Preheat your broiler when ready to serve. Take a slice of brioche and use a cookie cutter or a lid to punch out a circle of bread. Make sure the circle is slightly smaller than your serving bowl so it fits inside.
- On a baking sheet, toast your Brioche circles under the broiler for 1-2 minutes per side. Remove from the oven.
- Spoon your soup into your bowls about 3/4 of the way full. Top with a circle of Brioche. Top the Brioche with two slices of Swiss cheese. Carefully return the soups to the broiler for 2-3 minutes, or until the cheese is melted and beginning to brown. You can also do this with a kitchen torch
- Remove from the oven carefully and allow to cool 1-2 minutes before digging in. Enjoy!