Smoked Onion and Garlic Soup
From greekgirrrl 15 years ago
- 90 minutes to make
- Serves 6
Mellow smoked onions and garlic give body and depth to this delightfully fragrant twist on a classic. Fresh thyme sprigs are an aromatic garnish. Heavy-duty foil creates a disposable "tray" for the onions and garlic, exposing them to lots of smoke. Read more For added sturdiness, keep the foil tray on a baking sheet when transporting the onion mixture to and from the grill. From Cooking Light Photo:Becky Luigart-stayner See less
Ingredients
- 2 cups wood chips shopping list
- cooking spray shopping list
- 6 cups thinly vertically sliced yellow onion shopping list
- 15 garlic cloves shopping list
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme shopping list
- 2 teaspoons tomato paste shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1/4 cup dry sherry shopping list
- 3 (14-ounce) cans less-sodium beef broth shopping list
- 12 (1/2-ounce) slices French bread baguette, toasted shopping list
- 3/4 cup (3 ounces) shredded Gruyère cheese shopping list
How to make it
- Soak wood chips in water 30 minutes; drain.
- Prepare grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.
- Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Place grill rack on grill. Fold a 24 x 12-inch sheet of heavy-duty foil in half crosswise to form a 12-inch square. Fold edges of foil up to form a rim. Coat foil with cooking spray. Place foil tray on a baking sheet; arrange onion and garlic on foil tray. Carefully place foil tray on grill rack over foil pan on unheated side. Close lid; cook 1 hour and 15 minutes. Carefully remove foil tray from grill; place on baking sheet.
- Heat a large Dutch oven over medium-high heat. Add onion mixture, thyme, tomato paste, and pepper; cook 1 minute, stirring constantly. Add sherry and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour.
- Preheat broiler.
- Ladle about 1 cup soup into each of 6 ovenproof soup bowls. Top each serving with 2 toast slices and 2 tablespoons cheese. Broil 3 minutes or until cheese melts. Serve immediately.
The Rating
Reviewed by 13 people-
This sounds fabulous. Can't wait to try. Great post. You have my 5.
chefmeow
in Garland loved it
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Ohhhh Yeahh, Nice twist on a classic...(Smoked Onions) High 5's
turtle66
in Sacramento loved it
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I love onion and garlic. I can't wait to try this one!
jencathen
in loved it
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