Roasted onion soup
Recipe
-
15 minutes
-
100 minutes
-
115 minutes
-
4 persons
Onion soup from the Big Green Egg? Yes, please! Roasting the onions in your kamado first gives them a softer texture and deeper flavour. The natural sugars caramelise, as a result of which the flavour of the onions becomes slightly sweet not sharp. When will you be putting the kamado version of this classic French onion soup on the menu?
INGREDIENTS
Soup
- 1 kg onions
- 100 g pancetta
- 2 cloves of garlic
- 12 cloves
- 1 tbsp olive oil
- ½ tsp cumin powder
- 1 sprig of thyme
- 3 bay leaves
- 330 ml brown ale
- 1 l beef stock
- 1 tsp cornflour
Garnish
- 8 slices of baguette
- 200 g grated gruyere
- 2 sprigs of curly-leaf parsley
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat to a temperature of 180°C.
METHOD
- Place the onions on the glowing charcoal and close the lid of the Big Green Egg. Roast the onions for about 20 minutes; turn them over halfway through.
- Meanwhile, cut the pancetta into thin strips. Peel the garlic and finely chop the cloves. Grind the cloves finely to powder in a coffee grinder or grind them finely in a mortar.
- Remove the onions from the kamado and let them cool slightly. Meanwhile, place the stainless steel grid in the kamado and place the Cast Iron Dutch Oven on this. Close the lid of the kamado and bring the temperature to 200°C.
- Pour the olive oil into the Dutch oven, add the pancetta and fry for about 2 minutes. Meanwhile, peel and chop the onions in coarse pieces. Add the ground cloves, cumin powder, onion, garlic, sprig of thyme and bay leaves and fry for about 5 minutes. Stir occasionally and close the lid of the kamado after each action.
- Deglaze the onion mixture with the ale, wait until it boils and then pour the stock into the pan. Wait again until the liquid boils and remove the Dutch Oven and grid from the kamado. Insert the heat shield, put the grid back and put the pan back on top. Close the lid of the kamado, raise the temperature to 140°C and let the onion soup simmer gently for about 20 minutes.
- Dissolve the cornflour in a tablespoon of water and stir into the soup so that it will bind slightly. Remove the pan from the Big Green Egg and add salt and pepper to taste. Bring the temperature of the EGG to 220°C.
- Ladle the soup into four bowls and place 2 slices of baguette in each bowl. Sprinkle the bread with the grated gruyere. Place the soup bowls on the grid of the Big Green Egg. Close the lid of the kamado and heat for 10-15 minutes until the cheese has melted with a golden-brown crust. Meanwhile, pick the leaves off the parsley sprigs and chop them finely.
- Remove the soup bowls from the Big Green Egg and sprinkle with the parsley.
Print
NEWSLETTER
If you’d like to receive the most delicious recipes by email, register for our newsletter ‘Inspiration Today’ and add more flavour to your inbox. That’s all you have to do to receive the latest news about events, recipes especially for your EGG, practical tips and much, much more!
THE BIG GREEN EGG COMMUNITY
Let yourself be inspired and learn to do more with your Big Green Egg! Submerge yourself in a world full of culinary possibilities. Ask your questions and share your experiences via Facebook (biggreeneggeu) and Instagram (biggreeneggeu). Tag @biggreeneggeu, use the hashtags #TheEvergreen and #forevergreen and get featured! We create beautiful memories. Are you in?