It's about to get cold quicker than you think here in Canada. Gone are the days of backyard patio drinks (unless you've got a great patio heater). 'Tis the season for eating and drinking soul food in our Snuggies, while we watch Netflix near our fireplaces. Lucky for you, we have a Smoked French Onion Soup recipe that you need to try.
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Smoked French Onion Soup Recipe
Ingredients for Smoked French Onion Soup:
- 6 Sweet Onions or Vidalia
- ½ Cup Butter
- 3 Garlic Cloves (minced)
- 3.5 Tbsp. Prairie Smoke & Spice's Bovine Brine Injection
- 2.5 Tbsp. Kosmo's Q SPG Rub
- ¼ Cup Sherry
- ¼ Cup Armagnac or similar
- 6 Cups Beef Broth
- 1 Cups Yoder Smokers Special Batch Pilsner
- 1 Cups Water (Added to the 1 Tbsp. Bovine Brine)
- 2.5 Tbsp. Worcestershire
- 2 Bay Leaves
- 3 Sprigs Fresh Thyme
- 1 Baguette
- Ile De France Crémerin Cheese Slices
Directions for Smoked French Onion Soup:
STEP 1: First, let's get that smoker of yours preheated to 180°F (82.2°C). As always, we're using the Yoder Smoker YS640S Competition Cart.
STEP 2: Slice both the stem and root end off of the onions, then remove peels.
STEP 3: Next, smoke them by placing the remaining onions directly on the grill grates of your smoker for 60 minutes or until the onions start to change colour, soften, and have a smoky aroma.
STEP 4: Once smoked, remove onions from the smoker and let them cool down, so that they can become firm enough for easy slicing.
STEP 5: Slice them to the thickness of your liking and set them aside.
STEP 6: Now, melt butter in a large soup pot on medium-low heat.
STEP 7: Add the onions and Kosmo's Q SPG Rub, then stir to incorporate the ingredients and cook them down until the onions have browned and caramelized to your liking.
STEP 8: Add your minced garlic and sauté for another minute.
STEP 9: Use the Sherry and Armagnac to deglaze the pan while you reduce the alcohol on low heat for about 15 minutes.
STEP 10: Add the Beef Broth and Prairie Smoke & Spice's Bovine Brine Injection, then use a whisk to combine. Once they're combined, pour that deliciously aromatic mix into the pot.
STEP 11: Then, in a separate bowl mix your Water and Bovine Brine. Once it's well mixed, add it to the pot and whisk it in to combine everything.
STEP 12: Add the Yoder Smokers Special Batch Pilsner (or another favourite beer of yours), Worcestershire, Bay Leaves, and Fresh Thyme into the pot.
STEP 13: Let the soup simmer on low heat for 40 minutes and let that alcohol reduce.
STEP 14: While you do that, preheat the oven to 400°F.
STEP 15: While the oven is preheating, cut the baguette into 1" slices and lay them in a single layer on a baking sheet. Drizzle some olive oil and a sprinkle of Kosmo's Q SPG Rub.
STEP 16: Toast the baguette slices in the oven until they're golden brown.
STEP 17: Once the baguettes are toasted to your liking, remove them from the oven and set them aside.
STEP 18: Next, set your oven to broil.
STEP 19: Use a ladle to transfer the soup from your pot to your French onion soup bowls.
STEP 20: Lay a slice of toasted Baguette atop the soup. Then add a thin layer of your Ile De France Crémerin Cheese on top.
STEP 21: Slide the soup bowls into the oven and broil for 3 to 5 minutes or until cheese gets bubbly.
STEP 22: Pull it out and let the bowls sit for a few minutes before serving. Be careful, they'll be very hot.
STEP 23: Once it's cooled down to your liking enjoy
Want more heartwarming recipes that go great for the colder months of the year? Here are some recommendations to try:
Recipe written by barbecue enthusiast Andrew Plaza. Follow him on Instagram for more barbecue goodness by clicking here.
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