California Farm Smoked Onion Soup

Name: How to cook California Farm Smoked Onion Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, four soup dinners
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Smoked Onion Soup

Smoked onion soup is a light meal with a strong flavor and brown color without butter, without beef broth, without slices of cheese or fried eggs, so the broth is not fatty at all. French onion soup is a heavy meal with a mild flavor, it gets its flavor and color from carmelizing the onion in a pan with butter, and from beef broth, bread, fried egg, and lots of cheese. I make four pints of smoked onion soup broth at a time, keep the onions and the broth in pint containers in the fridge or freezer and pour one in a cast iron soup bowl with lid when ready to serve. I top it with fresh french bread, a poached egg,crumbs of smoked cheese, and a wedge of lime, ready in ten minutes at 450F degrees.

Ingredient

Food ration :

2 people, four soup dinners

Cooking time :

Smoke 90 min, simmer 20 min, bake 10 minutes

peeled yellow onions, 2 peeled red onions, plus the peels

8 cups

water

wedges of Mozambi lime

4 slices

fresh french sour dough bread

4 Tbs

chunks of smoked truffle cheddar cheese

fresh farm eggs

4 Tbs

California Sherry wine

1 Tsp

mace

4 pinches

Pepper

4 pinches

seasalt

1 Tbs

butter for smoking

1 cup

hardwood chips for smoking

Cooking instructions

* Step 1

Trim roots at bottom of onions, trim tops, remove tough outer peels, set peels aside to make broth. Put onions and peels in 250F degree airfryer oven with metal cup of hardwood chips covered with Tbs of butter. Light butter with match when molten, smoke till yellow onion turns from white to golden, red onion turns brown, about 90 minutes. Test biggest onion with wooden bamboo skewer to see if onion core is tender and done.

* Step 2

In dutch oven, boil smoked onions and peels in 8 cups of water with mace, seasalt and pepper to taste, about 20 minutes, no lid. Broth should be brown colored and smokey tasting. Condense broth to your taste. Remove peels to garden fermenter. Fill four pint plastic tubs, onion on bottom, broth on top.. Close tight, keep in fridge.

* Step 3

When ready to serve, poach one egg in poacher in microwave, crack egg, poke holes in egg yoke with bamboo skewer, run 20 seconds till firm, finish cooking in broth.

* Step 4

Place onion in cast iron soup bowl, broth on top, fresh sour bread toast on top, poached egg on top, chunk of smoked truffled cheddar cheese on top, heat 10 minutes at 450F degrees in oven. Add dash of sherry wine. Add wedge of lime on top. Enjoy.