Turn your leftover braised beef into a cozy, gourmet masterpiece! 🍲✨ This French Onion Soup with Cheesy Polenta Crisps is the ultimate main course upgrade.
SAVE this recipe for your next comfort food craving! 📌
The Soup Base
4 onions, thinly sliced
1 tbsp butter + 1 tbsp olive oil
2 cloves garlic, minced
1 bay leaf + 1 sprig fresh thyme
1 tbsp sherry vinegar (or ½ cup white wine)
1 tsp Worcestershire sauce + 1 tbsp soy sauce
½ cup leftover braised beef
4 cups beef stock
Salt & pepper to taste
Cheesy Polenta Crisps
Leftover polenta (chilled & spread thin)
½ cup grated Gruyère + ½ cup grated Parmesan
Olive oil, salt, & pepper
Let’s Cook! 👨🍳
1️⃣ Caramelize: Melt butter and oil in a pot. Add onions, salt, and pepper. Cover and cook on low for 15 mins. Remove lid, add herbs and garlic (plus wine if using). Cover again for 40 mins, stirring halfway.
2️⃣ Simmer: Once onions are golden, add beef, stock, soy sauce, Worcestershire, and vinegar. Simmer and skim the broth for that perfect clarity.
3️⃣ Crisp: Cut cold polenta into 2-inch cubes. Place on an oiled, parchment-lined tray. Season with oil, salt, and pepper. Bake at 425°F for 15 mins. Slice to separate, then bake 15–20 more mins until golden.
4️⃣ Broil: Just before serving, top crisps with the cheese blend. Broil for 5–8 mins until bubbling and golden.
Assemble & Serve 🥣
Fill a warm bowl ¾ full with soup. Add a sprinkle of Gruyère directly into the broth, then crown it with your golden, cheesy polenta crisps. It’s rich, savory, and the perfect crunch-meets-comfort combo.
Tip: If you didn’t make polenta earlier in the week, these crisps are worth making from scratch just for this soup! 🧀✨
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