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Soup of roasted onion from the Big Green Egg — image

Soup of roasted onion from the Big Green Egg

By first roasting the onions directly on the glowing charcoal, they acquire a deep, slightly sweet flavor.Recipe for 4 people.

Ingredients

1Sprig of thyme
3Bay leaves
1units.eetlepelOlive oil
2Garlic cloves
100gPancetta
1kgOnions
12Cloves
0.5units.theelepelGround cumin
330mlBrown beer
1lBeef broth
Pepper and salt
1units.theelepelCornstarch

8Slices of baguette
200gGruyère (grated)
2Sprigs of curly parsley

Preparation

  1. Light the charcoal in the Big Green Egg and heat the kamado to 180°C.
  2. Place the onions directly on the glowing charcoal, close the lid, and roast them for about 20 minutes.
  3. Turn the onions halfway through so they cook evenly and develop a deep smoky flavor.
  4. Meanwhile, cut the pancetta into thin strips.
  5. Peel and finely chop the garlic.
  6. Grind the cloves into powder, for example in a coffee grinder or mortar.
  7. Remove the roasted onions from the kamado and let them cool slightly.
  8. Place the stainless steel grid in the Big Green Egg, put a Cast Iron Dutch Oven on it, and increase the temperature to 200°C.
  9. Pour the olive oil into the Dutch Oven and fry the pancetta for about 2 minutes.
  10. Peel the roasted onions, cut them into coarse pieces, and add them to the pan along with the garlic, ground cloves, cumin powder, thyme, and bay leaf.
  11. Fry everything for about 5 minutes, stirring regularly. Close the kamado lid after each step.
  12. Deglaze the onion mixture with the brown beer and bring it to a boil.
  13. Then add the beef stock and wait again until the liquid boils.
  14. Remove the Dutch Oven and the grid from the kamado, place the heat shield, return the grid and place the pot back into the EGG.
  15. Close the lid, reduce the temperature to 140 °C and let the soup simmer gently for about 20 minutes.
  16. Dissolve the cornflour in one tablespoon of water and stir it into the soup to thicken it slightly.
  17. Season with pepper and salt.
  18. Remove the pot from the Big Green Egg and increase the temperature to 220 °C.

  1. Ladle the soup into four ovenproof bowls.
  2. Place two slices of baguette in each bowl and generously sprinkle with grated Gruyère.
  3. Place the bowls on the rack of the Big Green Egg and gratinate the soup for 10 to 15 minutes, until the cheese is melted and golden brown.
  4. Finish with finely chopped curly parsley.