Smoked Onion and Garlic Soup

Becky Luigart-Stayner

Mellow smoked onions and garlic give body and depth to this delightfully fragrant twist on a classic. Fresh thyme sprigs are an aromatic garnish. Heavy-duty foil creates a disposable "tray" for the onions and garlic, exposing them to lots of smoke. For added sturdiness, keep the foil tray on a baking sheet when transporting the onion mixture to and from the grill.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 189
  • Calories from fat: 22%
  • Fat: 4.7g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 9.6g
  • Carbohydrate: 27.5g
  • Fiber: 1.9g
  • Cholesterol: 16mg
  • Iron: 1.3mg
  • Sodium: 601mg
  • Calcium: 175mg


  • 2 cups wood chips
  • Cooking spray
  • 6 cups thinly vertically sliced yellow onion
  • 15 garlic cloves
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
  • 2 teaspoons tomato paste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup dry sherry
  • 3 (14-ounce) cans less-sodium beef broth
  • 12 (1/2-ounce) slices French bread baguette, toasted
  • 3/4 cup (3 ounces) shredded Gruyère cheese


  1. Soak wood chips in water 30 minutes; drain.
  2. Prepare grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.
  3. Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Place grill rack on grill. Fold a 24 x 12-inch sheet of heavy-duty foil in half crosswise to form a 12-inch square. Fold edges of foil up to form a rim. Coat foil with cooking spray. Place foil tray on a baking sheet; arrange onion and garlic on foil tray. Carefully place foil tray on grill rack over foil pan on unheated side. Close lid; cook 1 hour and 15 minutes. Carefully remove foil tray from grill; place on baking sheet.
  4. Heat a large Dutch oven over medium-high heat. Add onion mixture, thyme, tomato paste, and pepper; cook 1 minute, stirring constantly. Add sherry and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour.
  5. Preheat broiler.
  6. Ladle about 1 cup soup into each of 6 ovenproof soup bowls. Top each serving with 2 toast slices and 2 tablespoons cheese. Broil 3 minutes or until cheese melts. Serve immediately.
  7. Wine note: While this recipe is fairly simple, it possesses three challenging flavors when it comes to matching wine: smoke, onion, and garlic. Most white (and red) wines simply won't stand up. So do as the French would, and drink bubbly. The sprightly texture and crisp freshness of a good sparkling wine will partner with the soup famously. A good value is the Gloria Ferrer Sonoma Brut from California, about $18. -Karen MacNeil
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