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.

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.

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.

Once the soup has cooled for a few minutes dig in and ENJOY!