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Smoked French Onion Soup
This Smoked French Onion Soup takes the classic comfort dish and elevates it with deeply caramelized onions slow-smoked for hours. Rich broth, sherry, and a gooey cheese topping bring everything together for a bowl that’s smoky, savory, and incredibly satisfying.
—
Recipe from @smokingpastor on Instagram
@smokingpastor on TikTok
Learn more about the Yoder Smokers YS640S
INGREDIENTS
- 5 large sweet onions, sliced
- Olive oil (enough to coat onions generously)
- SPG seasoning (Salt, Pepper, Garlic blend)
- 2 boxes beef broth (approximately 8 cups)
- 1 cup cooking sherry
- 4 cloves garlic, minced
- 2 cups shredded mozzarella & provolone cheese blend
- 1/2 cup bread crumbs (optional for topping)
- Additional SPG or BBQ rub, to taste
INSTRUCTIONS
Smoke the Onions
- Place sliced onions in a metal pan.
- Coat generously with olive oil and SPG seasoning.
- Smoke uncovered at 275°F for 3 hours to infuse deep smoky flavor.
Caramelize the Onions
- Transfer smoked onions to a hot skillet (or use same pan on heat).
- Cook until onions are deep golden and caramelized.
- Build the Soup.
- Add caramelized onions to a stock pot.
- Pour in beef broth, cooking sherry, minced garlic, and additional SPG or rub.
- Bring to a boil, then reduce to a simmer for 35-40 minutes.
- Add Cheese and Bread Crumbs.
- Transfer soup to small oven-safe bowls.
- Pour in the shredded mozzarella & provolone cheese and bread crumbs.
- Allow the cheese to melt and the crumbs to form a lightly crispy topping, either in the smoker or oven.
Pitmaster Tip: Let the onions smoke as long as possible — this is where the flavor is born. The smoke replaces the butter and gives you that deep BBQ richness.
Smoked French Onion Soup
This Smoked French Onion Soup takes the classic comfort dish and elevates it with deeply caramelized onions slow-smoked for hours. Rich broth, sherry, and a gooey cheese topping bring everything together for a bowl that’s smoky, savory, and incredibly satisfying.
—
Recipe from @smokingpastor on Instagram
@smokingpastor on TikTok
Learn more about the Yoder Smokers YS640S
INGREDIENTS
- 5 large sweet onions, sliced
- Olive oil (enough to coat onions generously)
- SPG seasoning (Salt, Pepper, Garlic blend)
- 2 boxes beef broth (approximately 8 cups)
- 1 cup cooking sherry
- 4 cloves garlic, minced
- 2 cups shredded mozzarella & provolone cheese blend
- 1/2 cup bread crumbs (optional for topping)
- Additional SPG or BBQ rub, to taste
INSTRUCTIONS
Smoke the Onions
- Place sliced onions in a metal pan.
- Coat generously with olive oil and SPG seasoning.
- Smoke uncovered at 275°F for 3 hours to infuse deep smoky flavor.
Caramelize the Onions
- Transfer smoked onions to a hot skillet (or use same pan on heat).
- Cook until onions are deep golden and caramelized.
- Build the Soup.
- Add caramelized onions to a stock pot.
- Pour in beef broth, cooking sherry, minced garlic, and additional SPG or rub.
- Bring to a boil, then reduce to a simmer for 35-40 minutes.
- Add Cheese and Bread Crumbs.
- Transfer soup to small oven-safe bowls.
- Pour in the shredded mozzarella & provolone cheese and bread crumbs.
- Allow the cheese to melt and the crumbs to form a lightly crispy topping, either in the smoker or oven.
Pitmaster Tip: Let the onions smoke as long as possible — this is where the flavor is born. The smoke replaces the butter and gives you that deep BBQ richness.
