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Pot Roast French Onion Soup

Classic French Onion Soup gets a makeover with the addition of tender, leftover pot roast. The soup is topped with a brioche crouton and Swiss cheese before broiling to bubbly perfection.
Prep Time10 minutes
Course: Dinner
Cuisine: American, French
Keyword: french onion soup, pot roast, pot roast french onion soup
Servings: 8 servings

Ingredients

  • 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

Instructions

  • 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!