There's nothing better than a warm cup of soup on a cold fall day which is why i'm obsessed with this French Onion soup recipe from Waiting on Martha. Not only does she blend all of my favorite ingredients: Onions, carbs, and cheese, she's gone one step further by smoking the onions to smokey perfection. This is a must-add recipe to your fall favorites!
From Waiting for Martha... French onion soup has always been one of my absolute favorite cold weather treat and I've been perfecting my recipe, incorporating bits and pieces from many different recipes, for years now. I love how Tyler Florence chooses red wine over white and Martha Stewart calls for gruyere rather than a combination of swiss and parm. For my recipe I've subbed the beef stock for vegetable, making the dish completely vegetarian. I've also chosen souther, sweet vidalia onions instead of yellow onions and smoked them to elevate and really bring the flavors to a whole other level of comfort.
Homemade Smoked French Onion Soup
|4 Tbs. Unsalted Butter||4-5 Large Vidalia Onions|
|4 Garlic Cloves (chopped)||1/2 Cup of Red Wine|
|4 Tbs. All Purpose Flour||2 Quarts Vegetable Broth (can be beef)|
|1 Medium Baguette (sliced)||1 Lb. Gruyere (sliced)|
|2 Bay Leaves||4-6 Sprigs of Thyme|
|Salt and Pepper|
1. *If you don't have a smoker, skip step 4*
2. In a large bowl, add 3-4 large handfuls of mesquite or hickory wood chips, cover with water and let soak for 1 hour.
3. While the chips are soaking, preheat smoker to 500 degrees. When ready, add chips to the smoker, bringing the temperature down to the desired heat of 150 degrees. Cut the tops and bottoms off of the onions and remove their outer layer of skin. Place the onions directly on the grate of your smoker, on indirect heat for appx. 1 hour, no more than 2.
4. Cut the baguette into 1" inch thick slices and place on a cookie sheet. Toast in the oven at 350 degrees for 5-8 minutes or until golden brown. You can also do this step the night before.
5. Once the onions are smoked, slice and set aside.
6. Melt the butter in a large pot over medium/high heat. Add the onions, garlic, bay leaves, four sprigs of thyme, salt and pepper to taste, and cook until the onions are soft and caramelized, stirring constantly. It should take about 20-25 minutes to properly cook.
7. Add the red wine to the caramelized onion mixture and bring to a boil. Once it reaches a boil, reduce the heat to a steady simmer until the wine evaporates, about 5 minutes.
8. Remove the bay leaves and thyme sprigs and on a low heat add the flour, stirring to fully coat all of the onions. Continue to cook on low for about 8-10 minutes, then add the vegetable broth and simmer for an additional 10 minutes.
9. Ladle the soup into bowls and place baguette slices on top and cover with sliced gruyere. You may need to do more than one slice of cheese depending on how big your bowls are. Place the bowls onto a cookie sheet to catch any spills as your soup will likely bubble over and broil until the cheese is fully melted.
10. Sprinkle with additional thyme leaves and enjoy!