Smoked French Onion Soup: Taking Comfort Food to a New Level
French onion soup already has legendary status when it comes to comfort food, but adding a smoky twist gives it an entirely new vibe. I remember the first time I tried smoking onions for soup—it brought an unexpected and next-level cool dimension to the classic flavor. The rich, sweet character of caramelized onions combines with a gentle hint of wood smoke and creates a bowl that feels straight out of a cozy bistro on a cobblestone street. It’s a small tweak, but it makes this dish way more interesting and memorable.
What stands out about this soup is how approachable it is. No need for fancy kitchen tricks. If you have a grill, smoker, or even just a stovetop smoking method, you’re set. The finished soup is a deep, slightly sweet blend with cheesy toasted bread on top. Feel free to experiment—mix up different types of wood or cheese and make it truly your own.
Why Smoked French Onion Soup Is Worth a Try
- Easy upgrade to a classic. You still get those cozy layers of traditional onion soup, but with an earthy, toasted aroma from smoke.
- Super satisfying for any occasion. This soup fits laid-back weekends, romantic date nights, or moments when you’re craving something a touch fancier but still easy-going.
- No complicated gear needed. Use any smoking setup you have, from a charcoal grill to a stovetop smoker.
- Perfect for sharing. This soup sparks conversation at any meal. The smoky touch feels special and homey, and the cheesy bread on top seals the deal.
Ingredients List
Here’s what you’ll need for smoked French onion soup:
- 5 large yellow onions
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon salt (plus more for seasoning)
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar (optional, helps with caramelization)
- 4 cups beef broth (choose low-sodium if you want to control the saltiness)
- 2 cups chicken broth (you can substitute all beef broth if you like)
- 1/2 cup dry white wine (like Sauvignon Blanc)
- 2-3 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- 8 slices baguette or crusty bread
- 1 1/2 cups shredded Gruyère cheese (Swiss or provolone are also great)
- Wood chips or smoking method of your choice (apple, oak, or cherry wood chips add great flavors)
Step-by-Step Instructions
1. Smoke the Onions
Peel and slice the onions into rings or thick wedges. Toss with olive oil and a sprinkle of salt and pepper. Arrange on a wire rack or grill basket so the smoke can touch every edge.
Set up your grill or smoker to about 225°F (107°C) and add your favorite wood chips. Apple wood delivers a mild, sweet flavor, but oak or cherry is terrific as well. Smoke the onions for 45 minutes to an hour, until they’re golden and starting to brown on the edges.
2. Caramelize the Smoked Onions
Melt the butter in a large, heavy pot over medium-low heat. Throw in the smoked onions and sprinkle with sugar if you’re using it. Cook slowly, stirring here and there, until the onions reach a deep brown color. This step usually takes another 30-40 minutes. If they seem dry, add a splash of water to keep things from burning.
3. Build the Soup
Add the white wine and use a wooden spoon to scrape up any caramelized bits from the bottom. These bits add so much flavor. Let the wine simmer for 5 minutes so it can reduce a little.
Next, pour in the beef and chicken broths. Drop in the thyme and bay leaf. Bring the soup to a gentle simmer and let it cook for 30 minutes. Taste, then adjust salt and pepper to your liking. Remove thyme sprigs and the bay leaf before serving.
4. Prepare the Cheesy Bread
While the soup simmers, toast your bread slices until golden and crunchy. For even more crunch, brush with olive oil before toasting. Pile on the Gruyère cheese and broil for a couple of minutes, until bubbly and golden brown.
5. Serve and Enjoy
Ladle the soup into oven-safe bowls and top each with a slice of cheesy bread. Broil briefly until the cheese on top is extra melty. Serve immediately—this soup is best when everything is piping hot and gooey.
Recipe Tips & Variations
- No smoker? No problem; a covered grill with a foil pack of soaked wood chips works well. You can also use a stovetop smoker or sprinkle a little smoked paprika on the onions after caramelizing as a quick fix.
- If you want a meat-free soup, use all vegetable broth instead of beef and chicken. Smoked onions will keep the flavor rich and satisfying.
- Try using other cheeses besides Gruyère. Swiss, provolone, or even sharp white cheddar can bring a new twist to your bowl.
- A splash of sherry or a drizzle of balsamic vinegar at the end gives your soup a nice lift. Just a tablespoon is plenty.
- This soup stores well in the fridge. If prepping ahead, wait to add the cheesy bread until you reheat the soup; that way, the bread stays crunchy.
Frequently Asked Questions
Q: Do I have to smoke the onions outside?
A: Not at all. A stovetop smoker or a cast iron pan with a lid allows you to use wood chips right on your stove. Just be sure to ventilate your kitchen—the kitchen will fill with smokiness quickly!
Q: Can I make this without alcohol?
A: Absolutely. Just leave out the wine and add extra broth. The soup still tastes amazing because the smoked onions bring plenty of flavor on their own.
Q: What if I don’t have oven-safe bowls?
A: That’s not a dealbreaker. Just broil the cheesy bread on a baking sheet, then float it on top of each bowl or serve on the side for dipping.
Q: How can I make the soup even smokier?
A: Use a stronger wood like hickory, or add a dash of liquid smoke to the onions after caramelizing. Start with a small amount—too much smoke can take over the whole soup.
Share Your Smoked French Onion Soup Experience!
Once you try smoked French onion soup, you’ll probably start brainstorming other comfort food dishes to put your own twist on. I always look forward to hearing how people make it their own, so if you give it a shot, share what tweaks you try or what combos work best for you. This recipe is perfect for getting creative and keeping your taste buds on their toes with something just a bit unexpected. Whether you stick closely to tradition or try bold variations, it’s a bowlful of warmth that invites you to have some fun in the kitchen.