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Soups and Stews, Smoker | |
| 8 sweet or yellow onions 1/2 cup unsalted butter, bacon grease or lard 3 cloves garlic, minced (you can smoke with the onions for more flavor) 3 tablespoons sherry (or dry vermouth, or dry white wine) 3 tablespoons all purpose flour 8 cups smoked turkey stock or low sodium beef broth 2 bay leaves 3 sprigs fresh thyme 1 baguette 10 slices provolone cheese | |
| Slice both stem and root ends off the onions and remove peels. I like to 1/8 the onion to maximize the smoke penetration. Optional: if you want it even smokier, put the broth in a smoker safe bowl and place the onions on a rack over the bowl. If not just place the onions on a wire rack. Optional: if you have a smoker that goes lower, I like to put them in with just the smoker on for about 1 hour and then got to 180f. If your smoker doesnt, just skip this step. Set your smoker to 180f. Smoke them at 180f for 60 minutes or until the onions start to soften and have a smoky aroma. Once smoked, remove onions from the smoker. Slice into thin slices. Melt butter in a heavy-bottomed pot over medium-low heat. Add the onions and cook them down until browned and caramelized (this will likely take 2-3 hours, be patient, its worth it) . Add the minced garlic and sautee for another minute or two. Use the sherry to deglaze the pan. Add flour and stir until thickened. Add the broth, bay leaves and fresh thyme. Bring the soup to a simmer and simmer for 20 minutes. Meanwhile, preheat the oven to 400f. Slice the baguette into 3/4 to 1" rounds and lay them in a single layer on a baking sheet. Toast the rounds in the oven for 7-9 minutes or until golden brown. Preheat oven on broil. Ladle the soup into your french onion soup bowls. Top the soup with a toasted baguette and a slice of provolone. Broil the soup on the top rack for approximately 2 minutes, or until the cheese is fully melted and a bit bubbly! | |
| batch: This soup recipe makes approximately 10 servings of soup. It can easily be doubled or halved. storage: This smoked french onion soup is easy to store thanks to its broth base. Avoid storing your soup with any bread or cheese on top, these will not keep in the fridge, or freezer without affecting the consistency of your soup. Fridge: Allow your delicious smoked soup to come to room temperature before storing it in an airtight container in the fridge for up to 3 days. Freezer: If you got carried away making delicious soup, and who can blame you, you can even freeze the leftovers. Allow the soup to cool to room temperature before transferring it to a freezer-safe container and store it in the freezer for 2 -3 months. Defrost your frozen soup on the counter for 3-4 hours, or in the fridge overnight. Reheat: Reheat smoked french onion soup on the stovetop or microwave before adding toasted bread and cheese! | |
Unrated | |
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