On a cool fall day treat yourself to a savory soup with all that smoky grilled flavor we love. As you eat the soup every bite gets tastier as all the flavors meld together!
If you’re having a relaxing fall day this recipe is perfect for hanging out by the grill. Set your smoker/grill to 160ºF (71ºC), and start your prep!
Take your onions and slice them in ½ inch strips. Put them in a cast iron pan, give a drizzle of olive oil and lightly season with Kosmo's Q Texas Beef. Smoke your onions for an hour before turning up your grill to 325ºF (163ºC). You want them to be slightly caramelized and translucent when you take them off the pit.
While your onions are smoking, cut a ¼ inch off the top of your garlic bulb (keeping the bulb intact). Put a generous coating of olive oil on top, season with Kosmo's Q Texas Beef and wrap in aluminum foil.
You’ll be able to put your garlic on the grill/smoke with your onions at 325ºF (163ºC) for 1 hour. For the last 10 minutes, take the garlic out of the foil and put it directly on the grill.
Once they are done, take 3-4 of the garlic cloves and compress with a chef’s knife to make a paste (with grilled garlic this is quite easy). Cut 6-8 slices of your baguette to ½ inch thickness and set aside.
Set your grill to 350ºF (177ºC).
Now that your onions and garlic are full of that smoky grilled flavour, it’s time to build the soup. Take your onions, garlic paste, beef broth, sherry cooking wine, and bay leaves to a light boil for 15-20 minutes on your stovetop.
Always taste before adding seasoning, if you need salt to taste add some Texas Beef rub. Remember the baguette and cheese are going to give an extra kick of flavour as well.
While your soup is at a light boil, take your sliced French baguette and toast them both sides on your grill. Once toasted, cube the bread into ½ inch sections (croutons). Toss your croutons in a mixing bowl and cover with Garlic Parm Wing Dust.
At this point you’ve put a lot of time into building the flavors of this soup, it’s time to assemble and bring it to the finish line!
Pour your soup into oven safe bowls. Cover the top of your soup with 1 layer of your toasted croutons. Lastly take some shredded mozzarella cheese and cover the croutons (if you’re a cheese lover you can substitute the Mozza with a variety of tasty cheeses).
Put your soup bowls into your grill/smoker at 350ºF for approximately 15 minutes until your cheese is melted and is developing a golden crust. Once your soup is finished you can lightly garnish with another dusting of the Garlic Parm and chopped green onions (you can always throw a little Parmesan cheese on top as well).
We hope you enjoyed this recipe by SMOKEBRO BBQ! Make sure to tell us what you liked and what you'd do differently, either in the comments below or on our social media.
Catch you on the next recipe!
Soups / Smoked Appetizers
On a cool fall day treat yourself to a savory soup with all that smoky grilled flavor we love. As you eat the soup every bite gets tastier as all the flavors meld together! Thank you for sharing this recipe, Smoke Bro BBQ!
Set Smoker/Grill to 160ºF (71ºC).
Slice 5 onions into ½ inch strips, place into cast iron pan, drizzle with olive oil, and lightly season with Texas Beef.
Smoke at 160ºF (71ºC) for 1 hour.
While onions are smoking cut a ¼ inch off the top of the garlic bulb, drizzle with olive oil and season with Texas Beef. Wrap in aluminum foil.
After the Onions have smoked for 1 hour adjust temperature to 325ºF (163ºC) and continue to cook onions for 1.5 hours. Onions should be slightly caramelized and translucent when ready to come off the grill. Stir the onions every 20 minutes.
While your Onions are cooking at 325ºF (163ºC) place your Garlic that has been wrapped in aluminum foil in the grill for 1 hour. For the last 10 minutes remove from foil and put directly on grill.
Once your onions and Garlic are off the grill adjust the temperature to 350ºF (177ºC).
On a stove top combine 4 cups of beef broth, 3 bay leaves, the smoked onions, and 5 TBSP of Sherry Cooking wine. Take 3-4 of the garlic cloves and compress with a knife to make a garlic paste, add it to the mix. Boil gently for 15-20 minutes occasionally stirring.
Taste the soup broth. If requiring more seasoning add 1 tsp of Texas Beef (season to taste).
While the soup is boiling, Take ½ inch slices of the French baguette (6-8) and toast them both sides on the grill.
Cube the toasted baguette into ½ inch cubes (Croutons), put in a mixing bowl and toss with KosmosQ Garlic Parm wing dust to cover them.
Ladle your soup into oven safe bowls. Cover top of soup with 1 layer of your croutons, and then cover the croutons with Mozzarella Cheese.
Place soup into Grill at 350ºF (177ºC) for 15 minutes until the cheese is melted and developing a golden crust.
Remove soup from grill. Garnish with green onion and lightly season with the Garlic Parm wing dust.
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