Smoked French Onion Soup by @dennistheprescott

2h35
Hard

8 servings

🧅

1.4 kg

Spanish Onions

🧈

85 g

Butter

🌿

15 g

Thyme Leaves

🧄

15 g

Garlic Cloves

🍾

240 ml

Sparkling Wine

🥣

1.9 l

Beef Stock

🍃

2

Bay Leaves

🥖

400 g

Baguette

🧀

450 g

Gruyere Cheese

🌱

15 g

Chives

🧂

9 g

Sea Salt

🌶️

2 g

Black Pepper

Preparation Steps

  1. Step 1/21

    Preheat the pellet grill to 185°F (85°C) and activate the Super Smoke setting if available.

  2. Step 2/21

    Place the 3 lb Spanish onions directly on the grill and smoke for 60 minutes.

    🧅Spanish onions
    🗜️tongs

  3. Step 3/21

    Remove the smoked onions and let them cool briefly until safe to handle.

    🧅Spanish onions
    🗜️tongs
    🪵cutting board

  4. Step 4/21

    Peel and thinly slice all smoked Spanish onions.

    🧅Spanish onions
    🔪chef's knife
    🪵cutting board

  5. Step 5/21

    Heat the large pot over medium heat and melt the 6 tbsp butter.

    butter
    🍲large pot
    🥄wooden spoon

  6. Step 6/21

    Add the sliced onions and 2 tbsp of the fresh thyme leaves to the melted butter.

    🧅Spanish onions
    fresh thyme leaves
    🍲large pot
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/21

    Season the onions with about 1 tsp sea salt and cook for 40 to 45 minutes.

    sea salt
    🧅Spanish onions
    🍲large pot
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/21

    Stir the onions occasionally until they are deeply golden, soft, and caramelized.

    🧅Spanish onions
    🍲large pot
    🥄wooden spoon

  9. Step 9/21

    Add the minced garlic and cook for 1 minute while stirring.

    garlic
    🍲large pot
    🥄wooden spoon

  10. Step 10/21

    Pour in the 1 cup sparkling wine and scrape the browned bits from the bottom of the pot.

    sparkling wine
    🍲large pot
    🥄wooden spoon
    🥛measuring cups

  11. Step 11/21

    Simmer until the sparkling wine is almost entirely evaporated, about 3 to 5 minutes.

    sparkling wine
    🍲large pot
    🥄wooden spoon

  12. Step 12/21

    Add the 2 qt beef stock and 2 bay leaves to the pot.

    beef stock
    bay leaves
    🍲large pot
    🥛measuring cups

  13. Step 13/21

    Season the soup with the remaining sea salt and cracked black pepper.

    sea salt
    cracked black pepper
    🍲large pot
    🥄wooden spoon
    🥄measuring spoons

  14. Step 14/21

    Bring the soup to a gentle simmer and cook for 30 minutes.

    beef stock
    🧅Spanish onions
    bay leaves
    🍲large pot
    🥄wooden spoon

  15. Step 15/21

    Preheat the oven broiler and arrange the 16 baguette slices on a baking sheet if they are not already toasted.

    baguette
    🍪baking sheet

  16. Step 16/21

    Toast the baguette slices under the broiler until crisp, watching closely to prevent burning.

    baguette
    🍪baking sheet
    🗜️tongs

  17. Step 17/21

    Ladle the hot onion soup evenly into 8 oven-safe soup bowls.

    🧅Spanish onions
    beef stock
    🥄ladle
    🥣oven-safe soup bowls

  18. Step 18/21

    Top each bowl with 2 toasted baguette slices and a generous portion of grated Gruyere cheese.

    baguette
    🧀Gruyere cheese
    🥣oven-safe soup bowls
    🧀box grater

  19. Step 19/21

    Sprinkle the remaining fresh thyme leaves and cracked black pepper over the cheese.

    fresh thyme leaves
    cracked black pepper
    🥣oven-safe soup bowls
    🥄measuring spoons

  20. Step 20/21

    Broil the bowls until the Gruyere melts, bubbles, and turns golden brown, about 2 to 4 minutes.

    🧀Gruyere cheese
    🥣oven-safe soup bowls
    🗜️tongs

  21. Step 21/21

    Garnish the soup with the minced fresh chives and serve immediately while hot.

    fresh chives
    🥣oven-safe soup bowls

Composition

Ingredients

Types

Vegetables, Dairy, Beverages, Alcohol, Meat, Broth, Herbs, Spices, Grains, Bakery, Cheese, Seasonings

Ingredients

Spanish onions, Butter, Thyme leaves, Garlic cloves, Sparkling wine, Beef stock, Bay leaves, Baguette, Gruyere cheese, Chives, Sea salt, Black pepper

Allergens

Milk, Sulfites, Gluten, Wheat

Dietetics

Dietary regimen

Pescatarian

Calories

730 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 52g, Dietary fiber: 5g, Total fat: 39g, Saturated fat: 22g, Sugars: 13g

Nutritional Information

Minerals

Calcium: 610mg, Iron: 3.2mg, Potassium: 590mg, Sodium: 1410mg

Vitamins

Vitamin A: 360mcg RAE, Vitamin C: 16mg, Vitamin B12: 1.1mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

2 hours 15 minutes

Overall

2 hours 35 minutes

Difficulty

Level

Hard (3/4)

Steps

21 steps

Equipments

Utensils

chef's knife, cutting board, large pot, wooden spoon, measuring cups, measuring spoons, tongs, ladle, oven-safe soup bowls, baking sheet, box grater

Appliances

pellet grill, stovetop, oven broiler

Type

Type

Type Of Dish

Soup, Starter, Main Course

Occasions

Winter, Cold Weather, Dinner Party, Holiday Meal, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

French, American

Geographic

France, Europe

Various

Aspect

Texture

Silky, Tender, Crisp, Melty, Bubbling

Flavors

Sweet, Savory, Smoky, Rich, Umami, Herbal, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave the soup at room temperature longer than 2 hours,Discard sooner if held above 90°F (32°C)), fridge : 3 to 4 days (Cool soup before refrigerating,Store soup without baguette and Gruyere topping in an airtight container,Keep at or below 40°F (4°C),Reheat to 165°F (74°C) before serving), freezer : 2 to 3 months (Freeze soup base without baguette and Gruyere topping,Leave headspace in freezer-safe containers,Thaw overnight in the refrigerator before reheating)