Better-Than-French Onion Soup

Name: Better-Than-French Onion Soup
Cuisine: American
Ingredients: 4 medium onions, unpeeled; Vegetable oil; 6 cups beef stock, preferably homemade; ¼ cup dry red wine; 1 tablespoon Memphis Magic or other not-too-sweet tomato-based barbecue sauce; 1 tablespoon Memphis Magic or other not-too-sweet tomato-based barbecue sauce; 1 teaspoon dried thyme; Kosher salt or coarse sea salt to taste; Kosher salt or coarse sea salt to taste; ¼ teaspoon freshly ground black pepper; 4 slices crusty country-style white bread; 1 cup shredded Gruyère cheese

Preparation info

Serves
4
as a main course or 6 as an appetizer

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

This gutsy, deeply flavored soup is a gem. It’s particularly splendid when you make its beef stock with barbecued brisket trimmings. Smoke the onions ahead if you like, for easier preparation.

Ingredients

4 medium onions, unpeeled
Vegetable oil
6 cups beef stock, preferably homemade

Americas
United States
Soup
Main course
Starter

Method

About 3 hours before you plan to eat the soup, prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Rub the onions with a thin coating of oil and place them in the smoker. Cook until the skins are well browned and the onions feel soft, about