Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Bill and Cheryl Jamison
Recipe by Cooking Light July 2005

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak wood chips in water 30 minutes; drain.

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  • Prepare grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.

  • 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.

  • 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.

  • Preheat broiler.

  • 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.

  • 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 $ -Karen MacNeil

Nutrition Facts

189 calories; calories from fat 22%; fat 4.7g; saturated fat 2.7g; mono fat 1.4g; poly fat 0.3g; protein 9.6g; carbohydrates 27.5g; fiber 1.9g; cholesterol 16mg; iron 1.3mg; sodium 601mg; calcium 175mg.
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