Smoked French Onion Soup: Nutmeg Seasoned Delight Twist

Nothing warms you up on a cool day like a hot bowl of soup. And while the classic French onion soup is always a comforting choice, I’ve found an even more satisfying version – smoked French onion soup. The smoked element takes this recipe to a whole new level, adding an incredible depth and layer of flavor that you just can’t achieve otherwise.

Rather than simply dicing and caramelizing the onions on the stove top, I like to slow smoke them for a few hours over fruit wood chips. The low and slow cooking process brings out an unbelievably sweet, melt-in-your-mouth texture. Once fully caramelized, I’ll deglaze the pot with a splash of sherry or wine to lift up all those savory browned bits. Then it’s a matter of simmering the smoked onions in a rich beef stock along with some fresh rosemary, thyme and garlic. When it’s time to serve, I ladle the hot smoked French onion broth into bowls, floating a toasted slice on top. A generous mound of cheese ties it all together and transforms it from simply “meh” to amazing. On those chilly nights, it’s the perfect recipe to warm you up from the inside out.

Smoked French Onion Soup

Let’s dive into preparing Smoked French Onion Soup, a hearty dish marrying caramelized onions with smoky undertones, creating a comforting and flavorsome experience.

Tips and Tricks for the BEST French Onion Soup

1. Many people wouldn’t think of smoking the onions first, but it really gives the soup an extra layer of flavor – and as an avid smoker myself, I was curious to see how it would enhance the flavor profile. The smokiness from the onions works well to enhance the soup, and when combined with the long caramelization process, it adds tons of depth, body and richness to the end result. It may seem like a labor of love for me, but the results are worth it for this enhanced take on a classic soup that always reminds me of cozy nights with family.

2. Caramelizing the onions is one of the important parts of making a great French onion soup. While many recipes probably think you only need to cook them until translucent, I really caramelize mine twice as long. The onions cook down so much color and develop a dark rum-like flavor. It’s super delicious! The potential downside to caramelizing so many onions is that you end up with more onions than you use in the soup itself. So I like to put the extras to good use by topping burgers, hot dogs, crostini or goat cheese with them. They add such awesome extra layers of flavor to all sorts of dishes.

3. Many recipes suggest using bouillon cubes or dry broth mixes, but I prefer to make my own serious beef stock from scratch for supreme flavor. For the wine component, I usually choose a dry white wine as it pairs nicely with the onions, but a robust red kind of wine would also work well. You could also use a dry sherry instead, as its intensified flavor works to enhance the onions. Look for something you could comfortably drink on their own – often highly rated varietals that are relatively inexpensive and highly drinkable with short but prominent floral notes enhance the flavor of the soup.

Ingredients

Prepare onions

To prepare Spanish onions for French onion soup, I preheat my smoker to 180°F. I slice the stem and root ends off the onions, then remove and peel the outer layers. As an avid backyard smoker, I really enjoy the process of placing the peeled onions directly on the grill grates. For me, the most enjoyable part is smoking them for 60–90 minutes at 180°F, sipping an ale as I monitor them until they start to soften and turn brown with my favorite smoky aroma.

I want them to be still firm enough to slice so they hold up nicely in the soup. Once smoked, I remove the onions from my smoker and slice them into rounds, carefully slicing from the root end through to the tip. There’s something so satisfying about transforming regular onions into a smoked element that elevates this beloved soup.

Caramelize the Onions

After smoking the onions, it’s time for the long but worthwhile process of caramelizing them. I add olive oil and a tablespoon of butter to a large pot over medium-low heat. After melting and heating up the butter for a few minutes, I drop in the sliced onions. This process can take anywhere from 45 minutes to an hour, depending on the heat level and size of your onions. The most important thing is being patient – I’m often tempted to increase the temperature to cook faster, but that will likely lead to burning rather than fully caramelizing. In the first 15–20 minutes, the onions start to soften and slightly change color.

From there, you shouldn’t need to stir them too often, maybe once or twice, but toward the point when the onions continue to cook down, I stir more frequently to prevent burning. The result is beautifully golden brown onions with a caramel color and jammy like consistency that are ready for the soup. Stirring prevents them from sticking to the bottom of the pot and burning, enabling an even caramelization. The end result is onions that are sweet, melting tender, and perfect for adding depth of flavor to the smoky French onion soup.

Build the Broth

Once you deeply caramelize the onions, it’s time to build the broth. As my preferred method, I like to deglaze the pot with a dry sherry to start – its intensified flavor works to lift up any brown bits stuck to the bottom. Using a wooden spoon, I scrape up the delicious browned bits left behind from the caramelized onions and pour them into my stockpot.

However, if you prefer to use wine instead, a dry white wine pairs nicely with the onions. A robust red wine would also work well to deglaze. For extra flavor, I use a rigid spatula to really scrape the pot. Nothing must be left behind!

Next, I add the smoked onions, some fresh thyme, a few bay leaves, then cover with beef broth or water and bring to a boil. After that, I reduce the heat to low and let the French Onion soup simmer for another 20 minutes until it is ready to serve.

Prepare the Toppings

To ensure the baguette slices soak up all that delicious broth without getting soggy, I always preheat my oven to 400°F and prepare the slices before serving the soup. I slice a baguette into 3⁄4 to 1-inch rounds and lay them out in a single layer on a baking sheet. Then I toast the rounds in the oven for 7–9 minutes, until they are a beautiful golden brown. I much prefer the toasted bread, as it’s less likely to result in a soggy mess when served atop the hot soup.

Some people also like to use French bread instead. For those folks, I would suggest slicing it into 1/2 inch slices and then toasting them in the oven or on a grill until lightly browned. I also like to brush each toasted slice with some melted butter before serving – it adds an extra hit of richness to each piece of toast.

Serve the Soup

Now it’s time for the best part – serving up this French onion soup! I always preheat my oven to broil just before, to ensure the toppings get nice and melty. I like to use either traditional soup bowls or even half-pint wide mouth mason jars – they look so cute on the dining table. Furthermore, I ladle the piping hot soup into the vessels and place them on a baking sheet for easy transport to the oven.

Then I top each serving with a slice of the toasted bread, a slice of provolone cheese or a heaping pile of Gruyère cheese, so it will transform into Smoked Gruyère French Onion Soup. A few minutes under the broiler allows the cheese to fully melt into a golden brown, deliciously bubbly finish. I like to finish it off with a sprinkling of fresh thyme leaves and crushed red pepper flakes or pinches of crushed red pepper – optional but highly recommended!

How to store French Onion Soup

This smoked French onion soup recipe usually makes enough for approximately 10 servings, but it easily scales up or down depending on the crowd size. In fact, this soup is usually even better the following day, so I recommend making it ahead of time if possible to take advantage of the additional flavor development overnight.

Storing the finished soup is also quite easy – thanks to its hearty broth base, you can avoid storing it with the bread and cheese toppings on top, as that may affect the texture or consistency upon reheating. Simply keep the broth and tops separate in your fridge or freezer until ready to reheat and assemble for serving.

Fridge: This delicious smoked soup can be safely stored in an airtight container at room temperature before storing in the fridge for up to 3 days.

Freezer: Any leftover soup should be allowed to cool to room temperature before transferring to freezer-safe containers and storing in the freezer for 2–3 months. Frozen soup can be defrosted on the counter for a few hours or overnight in the fridge before reheating.

Reheat: The smoked French onion soup can be gently reheated in a saucepan on the stove top or in the microwave, and don’t forget to top it with the toasted bread and melted cheese once hot!

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Variations and Usage of French Onion Soup

I love playing around with this soup by making some simple substitutions – it’s a great way to use up odds and ends in the freezer or spice things up with different flavors. Here are a few of my favorite variations:

1. No smoked poultry broth? Regular chicken or vegetable broth would work well too.
2. You may also want to swap out the smoked garlic for fresh garlic if you don’t have any smoked garlic o1n hand. The flavor will still be delicious!
3. If you can’t find provolone or Gruyère cheese, cold – smoked mozzarella makes a tasty substitute for topping the soup. For the cheese topping, feel free to use Swiss, Gruyère, or provolone – any melting cheese would be tasty.
4. Instead of using a traditional baguette to top the soup, try cubed Italian bread, or crusty French bread.

Ways to Use French Onion Soup

In addition to enjoying it as a standalone meal, here are some other ways you can incorporate French onion soup:

• Top bruschetta or crostini with caramelized onions, melted cheese and a spoonful of soup
• Fill ravioli or tortellini with onions and broth, then top with cheese
• Stir soup into mac and cheese for extra flavor
• Use broth as a base for other soups like chicken soup
• Simmer vegetables like mushrooms in broth for a quick side
• Soup up grilled cheese sandwiches with a dipping bowl

The versatility of French onion soup knows no bounds. Get creative with leftovers for easy weeknight meals.

Adjustments 

Adjustments can enhance traditional French onion soup, deepening its rich, sweet flavors. There’s ample room for tweaking the recipe to suit individual tastes. A pinch of sugar can provide more depth, helping the caramelized onions’ natural sweetness come through. Small splashes of Worcestershire sauce add savory umami notes to complement the broth.

When deglazing the pan, balsamic vinegar brings out additional layers of complexity from its balanced sweet and sour elements. Taste the soup as it simmers, and don’t be afraid to adjust the seasoning with more nutmeg grates, pepper grinds or broth to achieve the perfect balance of richness, depth and savoriness tailored to your own palate.

Conclusion

This classic soup brings out the best in simple, premium ingredients through low and slow cooking techniques. The smoked onions and long-braised beef broth create a rich foundation, while melty cheese toasts add the perfect finishing touch. With time and patience, home cooks transform pantry staples into comforting meals. It’s perfect for chilly nights.

Frequently Asked Questions (FAQs)

1. How do you deepen the flavor of French onion soup?

There are a few key ways to deepen the flavor of French onion soup. First, Slowly caramelizing the onions is essential to developing rich, sweet flavors. Caramelizing for 45 minutes to an hour ensures the onions are soft and dark golden brown. You can also use beef broth instead of vegetable or chicken broth for meatier taste. Smoking the onions before caramelizing adds another layer of savory depth. Finally, long simmering all the ingredients together allows the flavors to fully meld and intensify in the broth.

2. What is the difference between onion soup and French onion soup?

The main difference between onion soup and French onion soup is the latter traditionally uses caramelized onions as the primary flavoring, while regular onion soup may simply have diced onions added. French onion soup also incorporates a hearty beef broth and dry white wine during cooking. It is topped with croutons or sliced bread and melted cheese like Gruyère or Parmesan. These components come together to create the classic, rich and comforting taste synonymous with French onion soup.

3. Why does my French onion soup taste burnt?

If your French onion soup tastes burnt, improper caramelization of the onions likely scorched them. Be patient during the low and slow caramelizing process – rushing it by using too high heat is a common issue. The onions should be deep golden, not black, when finished. If burning occurs, deglaze the pan with broth or wine to dissolve stuck browned bits. This helps maintain the rich flavor of your dish.

4. What is French onion soup made of?

Sweet caramelized onions, beef broth, white wine, and herbs like thyme and bay leaves make traditional French onion soup. It simmers until it develops rich flavors, then we top it with croutons and melt cheese like Gruyère or Swiss before broiling it to a bubbling, golden finish. Slowly caramelize sliced onions in butter and oil to deepen their natural sugars. This creates a concentrated flavor base for the soup.

5. Why is onion soup called French?

Onion soup originated in France, and the dish was particularly popular among French farmers and working class. People embraced it as a hearty, affordable meal. Slow-cooked onions, beef broth, wine, and melted cheese distinguish this French preparation. It’s why it maintains the name “French” onion soup.

6. Why do people eat French onion soup?

French onion soup has enduring popularity because it is incredibly comforting and satisfying. The blend of rich, caramelized onions and savory beef broth warms the body. Topped with cheesy toasted bread, it’s the ultimate recipe to enjoy on a cold winter night. Both the soup and melted cheese hit cravings for coziness and indulgence. It’s also easy to make with basic pantry ingredients.

7. Is French onion soup lunch or dinner?

While people can enjoy Smoked French onion soup at either meal, it is most traditionally associated with dinner. The combination of hot broth, melted cheese and bread makes it quite heavy and filling enough for an evening meal. However, it also works well as a lunch if served with a salad or sandwich to balance it out as a light yet satisfying midday meal.

Smoked French Onion Soup

Recipe by Carmen FoodieCourse: Smoked CuisineCuisine: French

Servings

4

servings

Prep time

2

hours 

Cooking time

1

hour 

30

minutes

Calories

400

kcal

Total time

3

hours 

30

minutes

This smoked French onion soup elevates the classic with onions lent extraordinary flavor from hours smoking over fruitwood. Their intense sweetness and complex smokiness enrich the beef broth. Every comforting spoonful offers a seamlessly blended medley of smoke and caramelized onion perfection.

Ingredients

• 2 large Spanish onions

• 2 tbsp olive oil

• 1 tbsp butter

• 4 cups beef or chicken broth

• 1/4 cup dry sherry or white wine

• 2 sprigs fresh thyme

• 1 bay leaf

• 4 slices baguettes or French bread

• 8 slices provolone or Gruyère cheese

Directions

• Smoke onions at 180°F for 1-2 hours until golden brown. Slice.
• In a pot, caramelize sliced onions in oil and butter for 30-45 minutes until deep golden.
• Deglaze pot with sherry, scraping up browned bits.
• Add smoked onions, broth, thyme, bay leaf. Simmer 20 minutes.
• Preheat broiler. Ladle soup into bowls. Top each with bread and 2 cheese slices.
• Broil 2-3 minutes until cheese is melted and bubbly. Garnish and serve.