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Shop the rangeSmoked 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!
