When it comes to comfort food, few dishes can top a hearty bowl of French onion soup.
But what if we told you that you could take this classic dish to the next level with a smoky twist?
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Introducing Woodfire Smoked Onion Soup, a rich and savory take on the traditional recipe with layers of flavor you never knew you needed.
This recipe isn’t your everyday French onion soup. We’re using the Ninja Woodfire Grill to add a subtle smokiness to both the onions and the cheese, creating a depth of flavor that will make your taste buds sing. With caramelized onions, beef broth, and a golden cheesy crust, this soup combines everything you love about French onion soup with a hint of smoke that elevates the dish to a whole new level.
Why Smoke Your Ingredients?
You might be wondering why we decided to throw onions and cheese into a smoker. The answer is simple—smoke adds an incredible layer of flavor that complements the sweet, savory taste of caramelized onions. By using the Ninja Woodfire’s cold smoke feature, we can infuse both the onions and cheese with a mild, smoky aroma without cooking them. The result? A Woodfire Smoked Onion Soup that’s unlike anything you’ve ever tasted.
What Makes Woodfire Smoked Onion Soup So Special?
The magic of this dish comes from the combination of smoked ingredients, rich broth, and melted cheese. Here’s what sets it apart:
- Cold-Smoked Onions and Cheese: By cold-smoking the onions and cheese, we get that deep, smoky flavor without any heat. This technique preserves the natural sweetness of the onions while adding a bold, rich aroma to the cheese.
- Gruyère and Gouda Combo: While traditional French onion soup uses Gruyère, we’re shaking things up with a mix of Gruyère and Gouda. The Gruyère offers that classic nutty flavor, while the Gouda adds a smooth, creamy texture to the melted cheese topping.
- Ninja Woodfire Grill Power: Not only does the Ninja Woodfire Grill cold smoke like a champ, but it also brings versatility to your cooking arsenal. Whether you’re smoking meat, vegetables, or, in this case, cheese, this grill can do it all.
How to Make Woodfire Smoked Onion Soup
Making this soup is easier than you’d think, especially with the help of the Ninja Woodfire. We start by cold-smoking the onions and cheese, then caramelizing the onions to build that deep, rich flavor. Add in beef broth, sherry wine, and some simple seasonings, and let the soup simmer until perfection. Once everything is ready, ladle the soup into oven-safe crocks, top with a slice of toasted baguette, and pile on the smoked cheese. Pop it under the broiler until bubbly, and you’ve got yourself the ultimate bowl of Woodfire Smoked Onion Soup.
Tips for Making the Best Smoked Onion Soup
- Caramelize Your Onions Slowly: Patience is key when caramelizing onions. Cook them over low heat for at least 45 minutes to develop a deep, sweet flavor.
- Choose the Right Cheese: Gruyère is the traditional go-to, but mixing in Gouda gives the soup an extra layer of creaminess and a slightly smokier profile. Don’t skip this step!
- Use a Mandolin for Thin Slices: To get evenly sliced onions that cook evenly, use a mandolin. It’ll save you time and give you perfectly thin slices for your soup.
The Verdict: Is Woodfire Smoked Onion Soup Worth the Effort?
Absolutely! If you love classic French onion soup, you’re going to fall head over heels for this smoky version. The combination of the caramelized onions, smoky cheese, and rich broth creates a flavor explosion that will have you craving this soup all year long. The Ninja Woodfire adds an extra element of fun, allowing you to experiment with smoking delicate ingredients like cheese and onions, proving once again that this versatile grill can do it all.
So, if you’re looking to impress your guests or just want to treat yourself to an elevated comfort food experience, give Woodfire Smoked Onion Soup a try. Trust us, it’s going to become a staple in your kitchen!
Recipe
Woodfire Smoked Onion Soup
Equipment
- Ninja Woodfire Grill Or any other smoker.
- Cutting Board
- Knife
- Mandolin (optional)
- High heat gloves
- Ninja Elevated Rack or Air Crisp Basket
- Large pot or Dutch Oven
- Stove or Burner
- Measuring Cups and Spoons
- Large Spoon
- Ladle
- Oven safe soup bowls
- Cheese Grater
Ingredients
- 6 Sweet Onions Large
- ¾ Cup Gruyère Cheese Shredded
- ¾ Cup Gouda Cheese Shredded
- 6 Cups Beef Broth
- 6 tablespoon Butter
- 2 tablespoon Olive Oil
- 2 tablespoon Flour
- ½ Cup Cooking Wine
- 1 tablespoon Sea Salt
- 1 tablespoon Black Pepper
- 1 teaspoon Thyme
- 2 Bay Leaves
- 1 Baguette
Instructions
Optional: Cold Smoke the Cheese & Onions
- Load the Ninja Woodfire with pellets, set it to smoker and set the temp to CLD. To do this you hit the Temp button and turn the dial all the way left until you see CLD. I you don’t see CLD your unit does not cold smoke.
- Cut the tops and bottoms off the onions and peel them.
- Once the unit says “Add Food”, place the cheese & onions on the elevated rack or in the air fry basket and smoke them for 45 minutes to 2 hours depending on how smokey you want your cheese. Grate ¾ cups of each cheese and set aside.
- Thinly slice the onions to about ⅛ inch thick or just use a mandolin, it is way easier.
Make the soup:
- Set a large pot or dutch oven over low heat and add in 4TBSP of the butter and all of the oil. Once the butter has melted add in the onions, salt, and pepper, thyme & bay leaf. Raise the heat to medium/low and cook them until they are caramelized and golden brown. Stir occasionally so they do not burn. Once caramelized remove the bay leaf.
- Add in the flour and stir until incorporated. Raise the heat to medium/high and deglaze with the cooking wine. Make sure to scrape the bottom of the pan to get all the goodness from there. Simmer for 2-3 minutes.
- Add the beef broth and bring it to a boil. Simmer for 30-45 minutes.
Assemble and Finish:
- Turn the Woodfire to Broil.
- Cut the baguette into ½ inch thick slices and butter with the remaining butter. When the unit says “Add Food”, put it the bread in the woodfire on the elevated rack or in the air fry basket. Close the lid ad check it every 1 minute and pull them out when they are golden brown on the top.
- Put the soup into oven safe bowls. Add in your toast and COVER with a mix of the cheeses. Make sure the cheese overlaps the edges of the bowl. Open your woodfire and places the bowls directly on the grate, (do not use the rack or the basket) and broil for 1-2 minutes until the cheese has melted and is browning. Be sure to have high heat gloves for removing the soup.
Cool and Enjoy:
- Once the soup has cooled for a few minutes dig in and ENJOY!
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Ingredient and Equipment Links for Ninja Woodfire Smoked Meatloaf Recipe:
Ninja Woodfire Pro Connect XL Grill:
https://ninjakitchen.pxf.io/k0JNLN
Ninja Woodfire Grill Griddle:
https://amzn.to/3S2Dpnd
Smokin Pecans Pellets:
https://amzn.to/3LiZx9i
Raised Grates for Ninja Woodfire:
https://amzn.to/3LjweU2
Soup Crocs:
https://amzn.to/3ZzW4eQ
Mini Torch:
https://amzn.to/4eFeZJk
Japanese Mandolin:
https://amzn.to/3XUwHTH
Sonder LA Cutting Boards:
https://sonderla.com
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