Smoked French Onion Soup

• 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

Smoke the Onions

1. Place sliced onions in a metal pan.
2. Coat generously with olive oil and SPG seasoning.
3. Smoke uncovered at 275°F for 3 hours to infuse deep smoky flavor.

Caramelize the Onions

1. Transfer smoked onions to a hot skillet (or use same pan on heat).
2. Cook until onions are deep golden and caramelized.
3. Build the Soup.
4. Add caramelized onions to a stock pot.
5. Pour in beef broth, cooking sherry, minced garlic, and additional SPG or rub.
6. Bring to a boil, then reduce to a simmer for 35-40 minutes.
7. Add Cheese and Bread Crumbs.
8. Transfer soup to small oven-safe bowls.
9. Pour in the shredded mozzarella & provolone cheese and bread crumbs.
10. 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.