Smoked French Onion Soup

INGREDIENTS

4-5 brown onions (depending on size)
75 gm butter, diced
1/2 cup dry sherry (apera)
5 cloves garlic, crushed
2 TBS plain flour
3 bay leaves
Thyme sprigs and picked leaves
4 cups (1 litre) low-salt beef stock
Moonshine BBQ Nero Rub
Baguette sliced into rounds
Provolone cheese, grated, or gruyere

USED IN THIS RECIPE

Smoked French Onion Soup

Prepare your smoker by adding a 1/3 chimney full of Heat Beads briquettes to the vortex in the centre of the BBQ and bring the temperature up to 200F.
Top and tail onions and remove the skins
Place around the edge of the grill, add a chunk of apple wood and place the lid on the kettle. Smoke for 45 minutes until the onions are softened
Slice the onions in half then into half rounds
Add more briquettes to the lit fuel if needed and place a cast iron skillet over the top.
Melt butter in the skillet and add the onions, cooking them for about 25 minutes until they are a deep golden colour
Add crushed garlic and a pinch of Nero and cook for a further minute
Deglaze the pan with the sherry
Add the flour and stir until cooked in, add stock, thyme and bay leaves
Bring to the boil and simmer for 20 minutes until the soup begins to thicken
In the meantime, add your baguette rounds to the grill to toast. Flip halfway through and top with your cheese
Put the lid back on the kettle for a further 2-3 minutes until the cheese is melted.
Place the cheesy baguette pieces in the soup, and top with thyme leaves.
Serve!

More inspiration

More Like this

Ham, Brie and Cranberry Croissants

Ham, Leek and Gruyère Quiche

Ham and Cheese Toasties