• Course

    Main course

  • Category


  • Cooking technique

    Indirect cooking

  • Level


  • Prep time

    15 minutes

  • Cook time

    45 minutes

  • Total

    60 minutes

  • Amount

    6 persons

Onion soup

In the mood for some onion soup? You can prepare it in the Big Green Egg as well! Grilling the onions on the cast iron grid of the kamado will give this delicious French onion soup a delightfully intense flavour. Opt for a great finishing touch by leaving the soup to simmer in the Dutch oven without its lid. A great way for the EGG to give your soup even more character.



  • 7 big onions
  • 12 cloves
  • 1 piece of mace
  • 150 ml amber beer
  • 2 sprigs of thyme
  • 8 bay leaves
  • 2 l beef stock
  • 1 tbsp potato starch


  • 5 slices of white tin-loaf bread
  • 150 g grated Gruyère
  • 150 g grated mozzarella
  • 20 chive stalks

In advance

  1. Light the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 200°C. Meanwhile, peel the onions and cut into thick slices. Grind or crush the cloves and the mace using a spice grinder or mortar and pestle.


  1. Place the onion slices on the grid and grill for 2 minutes on each side. Close the lid of the EGG after each action.
  2. Remove the slices from the EGG and remove the grid. Using the convEGGtor, place the Stainless Steel Grid in the EGG and place the Cast Iron Dutch Oven on the grid. Let the onions cool slightly and cut the slices into chunky pieces.
  3. Add the onions to the pan and pour in the amber beer. Add the ground cloves and mace, the sprigs of thyme and the bay leaves and pour the beef stock into the pan. Close the lid of the EGG, raise the temperature of the EGG to 170°C and bring the soup to the boil. Meanwhile, for the topping, cut off the crusts of the bread and cut the slices into cubes. Mix the Gruyère with the mozzarella.
  4. Remove the Dutch Oven from the EGG once the soup boils and remove the thyme and bay leaves from the soup. Mix the potato starch with a little bit of water and mix this into the onion soup. Once the soup has somewhat thickened, sprinkle the bread cubes over the soup and cover these with the cheese mixture. Put the Dutch Oven back in the EGG and close the lid of the EGG. Heat to 200°C and allow the topping to cook au gratin for 15-20 minutes. Cut the chives into little pieces.
  5. Remove the Dutch Oven from the Big Green Egg. Ladle the onion soup into soup plates and sprinkle with the chives.

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