The trick is to smoke the meat and not make the meat smoke
SMOKED ONION SOUP
Date: February 24, 2011 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Smoked Onion Soup
4 onions were cooked on the smoker at 225 degrees
It is 90 minutes later & the onions have softened & are noticeably darker in color. Time to take them off.
The BBQ sauce used butter, diced onions,, sugar, vinegar, tomato & Worcestershire sauce, cayenne, salt & pepper
The BBQ sauce has thickened & reduced down to 1/2 it’s volume & is ready to use.
I peeled the onions & used a mandolin slicer to get nice thin slices. I cut the slice of onion in half before adding to the soup
Time to make the soup using the BBQ sauce, onions, dry red wine, dried thyme, kosher salt &black pepper
The onions were already softened from smoking. The soup simmered for an additional 45 minutes.
The last step was to toast up some thin slices off the French boulle & grate the Gruyere cheese to top the soup.
The soup is ready to eat.
The soup had more complex flavorings than your normal French onion soup . It is definitely worth making again
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I love onion soup and the name of this recipe from Smoke & Spice was “Better - Than - French Onion Soup” which got my interest immediately. The recipe used smoked onions, dry red wine as well as a homemade BBQ sauce together with the typical beef broth. The soup was served with toasted thin slices of a French boulle and Gruyere cheese. The soup tasted similar but different to any onion soup I’ve tried before. It had lots of flavors going on besides the normal ones I associate with onion soup. At first I didn’t care for it, but the more I ate it the more I liked it. I think it caught me by surprise and it just took some getting used to. What I like about this recipe is i can toss some onions on the smoker when I am making something else and I have the beginnings of a great onion soup.