Indulge in the rich and comforting flavors of Fire-Roasted French Onion Soup. This classic dish takes the exquisite sweetness of caramelized onions to new heights by infusing them with the irresistible smokiness of fire roasting. Each spoonful is a symphony of savory goodness, making this soup a warm and inviting culinary experience that captivates the senses. Get ready to savor the essence of French cuisine with a delightful twist of flame-kissed perfection.
1 kilo or 2.5 lbs yellow onions
125 grams or 1 stick unsalted butter
4 tbsp or 1/4 cup flour
1 cup white wine
3 liters or 12 cups beef broth
2 twigs thyme
2 bay leaves
- 2 tbsp PitmasterX Texas Rub
3 cloves garlic
1/2 a loaf of stale bread
1 bunch parsley
1 tsp salt
125 ml or 1/2 cup olive oil
200 gram or 7 oz. Gruyère cheese
- Begin by igniting a fire with wood logs or charcoal, allowing it to burn down into glowing embers.
- Roast 1 kilo (2.5 lbs) of yellow onions, with the skin on, amidst the ambers for approximately 20 minutes. Remove the onions and let them cool before peeling and slicing.
- In a heated pan, melt unsalted butter. Sauté the sliced onions at a low temperature until they turn soft, which will take about 20 to 30 minutes.
- Introduce the flour, ensuring it is fully cooked, then pour in white wine, allowing it to boil down until moisture is nearly evaporated.
- Incorporate the remaining ingredients: 3 liters or 12 cups beef broth, 2 sprigs of thyme, 2 bay leaves and 2 tablespoons of PitmasterX Texas Seasoning.
- Cut stale bread into small cubes.
- Grate 3 cloves of garlic and finely chop a bunch of parsley.
- Combine 1/2 cup of olive oil with garlic and parsley, adding 1 teaspoon of table salt.
- Drizzle the olive oil mixture over the bread cubes, allowing them to absorb the flavors.
- Roast the bread crumbs until crisp.
- Grate Gruyère cheese.
- Fill 2/3 of a bowl with the prepared onion soup.
- Top off the bowl with the roasted garlic bread.
- Sprinkle Gruyère cheese generously and place it under the broiler in the oven or beneath glowing embers until the cheese is melted and golden brown. Serve piping hot for a delightful experience!