Ninja Woodfire SMOKED Onion Soup! I was SHOCKED by how good this was....

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and suitable for vegetarians.

gruyère cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has fewer calories, while cheddar is often less expensive.

Set up the Ninja Woodfire for cold smoking by selecting the smoker setting and turning the temperature dial to 'CLD'.

Fill the hopper with Kona premium blend pellets and shake to compact them.

Wait for the smoker to ignite the pellets and circulate smoke without adding heat.

Cut the tops and bottoms off 6 large sweet onions and peel them.

Place the onions and cheese in the smoker and smoke for about 1.5 hours.

After smoking, slice the onions thinly using a Japanese mandolin.

On a side burner or induction cooktop, heat a large pot and add butter and olive oil.

Add salt, pepper, thyme, and bay leaves to the pot and melt the butter.

Add the sliced onions to the pot and turn the heat to medium-low, stirring frequently.

After about 20 minutes, the onions will have shrunk significantly but not yet caramelized.

After about 40 minutes, check the onions; they should be a light brown color.

After about 1 hour, the onions should be dark brown with fond built up on the bottom of the pot.

Add flour to the onions and stir well.

Pour in Sherry cooking wine and scrape the bottom of the pot to release the fond.

Add 6 cups of beef broth to the pot and mix well.

Bring the soup to a boil, then reduce to a simmer for 30 to 45 minutes.

Shred the smoked cheeses, removing the rind, aiming for about 3/4 cup of each cheese.

Taste the soup and add the remaining beef broth if desired, then simmer for an additional 15 minutes.

Slice a French baguette into 1/2 to 1-inch thick pieces and brush melted butter on both sides.

Broil the baguette slices in the Ninja Woodfire, checking every minute to avoid burning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens