{"id":143,"date":"2013-11-04T15:36:05","date_gmt":"2013-11-04T15:36:05","guid":{"rendered":"http:\/\/thegourmethome.com\/?p=1"},"modified":"2013-11-04T15:36:05","modified_gmt":"2013-11-04T15:36:05","slug":"hello-world","status":"publish","type":"post","link":"https:\/\/thegourmethome.com\/?p=143","title":{"rendered":"Smoked French Onion Soup"},"content":{"rendered":"

<\/p> $\"031\"$ <\/a>Our first blog post ever! \u00a0The first recipe is a little involved but it is worth the effort.\n

The first time I attempted this recipe was back in New Jersey about 6 years ago. \u00a0The smoked onion recipe is one of the first dishes that I cooked on the Big Green Egg and I thought it would be great to incorporate the smoked onions into a French Onion Soup for a different twist.<\/p>\n

The original soup came out ok but was a ton of effort so I never tried it again. \u00a0There are a couple of keys to getting this to come out correctly without a ton of effort.<\/p>\n

The first key is to smoke the onions the night before you are going to cook this recipe. \u00a0If you try to do it the same day, the onions are very difficult to cut right off of the grill. \u00a0The pictures below show my technique to make the onions pretty easy to cut.<\/p>\n

You\u2019ll want to remove the outer layer of onion before you begin cutting the onions. \u00a0The outer layer will carry the most smoke and can overpower the soup. \u00a0If you are cooking for somebody that may not love the smokey taste, this can be a little much. \u00a0There will still be the smoke flavor when removing the outer layer. \u00a0This is also why you need to prepare for more onions than you typically would for a French Onion Soup.<\/p>\n

Although this recipe may seem complex, it is a fairly standard French Onion Soup after the onions are smoked. Of course you will want to use better broths and wine to really step up this recipe.<\/p>\n

Another key to this recipe is the toast and cheese. We place the toast on top of the bowls to keep the toast from getting soggy in the soup and then put the cheese on top of the toast. This technique allows you to control how much of the soup you want on your toast. The toast can stay crispy and you can dip it in the soup to savor the broth.<\/p>\n

As for the herbs, you can use whatever you think will add complex flavor to the soup. \u00a0For this particular soup, we used tarragon, thyme, sage, rosemary, basil and a bay leaf.<\/p>\n

This dish was perfect for a fall day and came out great. \u00a0We hope you enjoy it and would love any feedback or suggestions you have for making it better.<\/p>\n

Ingredients: (Serves 4)<\/p>\n

3 white onions
\n2 red onions
\n1 C. pancetta (diced)
\n2 garlic cloves (finely diced)
\n2 TBSP jalapenos (chopped= \u00bdjJalapeno)<\/p>\n

2TBSP Butter
\n2 C. beef broth
\n2 C. chicken broth
\n1 C. red wine
\n4 thick slices \u2013 gruyere cheese
\n1 Bay Leaf
\nParmesan cheese (fresh- grade yourself on top as condiment)
\nBundle Spices w\/twine: 2 Sprig\/Leaves of each: Basil, Thyme, Tarragon, Rosemary, Sage
\nFrench Bread \/ Hearty Bread \u2013 sliced into 1 \u00bd inch thick pieces<\/p>\n

Method:
\n1. Core onions. Then, use the cored onions to mixture below.
\n2. Brown pancetta, then add onions from the core, jalapeno, garlic. Stuff prepared mixture into the onions.<\/p>\n

$\"035\"$ <\/a>
\n $\"036\"$ <\/a>
\n3. Smoke stuffed onions for approx. 2 hrs. @ 200 \u2013 250 degrees with sweet wood chips like cherry or.apple
\n4. Refrigerate smoked onions overnight. Peel off top layer of onion. Dice long-ways. Then caramelize on stovetop. Approx. \u00bd hour.
\n $\"002\"$ <\/a> $\"004\"$ <\/a><\/p>\n

$\"003\"$ <\/a><\/p>\n

$\"007\"$ <\/a><\/p>\n

$\"008\"$ <\/a><\/p>\n

$\"009\"$ <\/a>
\n5. Add chicken & beef broth, wine, bay leaf, spice sprigs. Bring to boil and let simmer for approx. \u00bd hour.
\n $\"029\"$ <\/a>
\n6. Discard herbs & bay leaf. Onion broth is ready!
\nToast-
\n1. Line bread on baking sheet. Dust with olive oil. Add Neil\u2019s Baby Back Powder. (or substitute with salt\/pepper\/grated parmesan)
\n2. Broil until toasted. Then, remove from heat. Keep aside.
\n $\"034\"$ <\/a>
\n7. To serve you can either use individual oven-proof soup bowls or one large casserole dish.
\n8. Ladle the soup into the bowls or casserole dish.
\n9. Cover bowls with toast and layer with shredded or thick sliced gruyere cheese.\\
\n10. Put into the broiler for 10 minutes until the cheese bubbles and is slightly browned.
\n11. After removing from the broiler, freshly grate Parmesan or Asiago cheese over the bowl and serve.<\/p>\n

$\"035\"$ <\/a><\/p>\n<\/body>","protected":false},"excerpt":{"rendered":"

Our first blog post ever! \u00a0The first recipe is a little involved but it is worth the effort. The first time I attempted this recipe was back in New Jersey about 6 years ago. \u00a0The smoked onion recipe is one of the first dishes that I cooked on the Big Green Egg and I thought<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[11],"tags":[],"class_list":["post-143","post","type-post","status-publish","format-standard","hentry","category-soups"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/thegourmethome.com\/index.php?rest_route=\/wp\/v2\/posts\/143","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thegourmethome.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thegourmethome.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thegourmethome.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/thegourmethome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=143"}],"version-history":[{"count":0,"href":"https:\/\/thegourmethome.com\/index.php?rest_route=\/wp\/v2\/posts\/143\/revisions"}],"wp:attachment":[{"href":"https:\/\/thegourmethome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegourmethome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegourmethome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}