California Farm Smoked Onion Soup

Name: California Farm Smoked Onion Soup
Total time: 7200 s
Yield: 2 people, four soup dinners
Cuisine: American
Ingredients: 2 peeled yellow onions, 2 peeled red onions, plus the peels; 8 cups water; 4 wedges of Mozambi lime; 4 slices fresh french sour dough bread; 4 Tbs chunks of smoked truffle cheddar cheese; 4 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

Hobby Horseman @HobbyHorseman

California, United States

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.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Smoke 90 min, simmer 20 min, bake 10 minutes

2 people, four soup dinners

2peeled yellow onions, 2 peeled red onions, plus the peels
8 cupswater
4wedges of Mozambi lime
4 slicesfresh french sour dough bread
4 Tbschunks of smoked truffle cheddar cheese
4fresh farm eggs
4 TbsCalifornia Sherry wine
1 Tspmace
4 pinchesPepper
4 pinchesseasalt
1 Tbsbutter for smoking
1 cuphardwood chips for smoking
Equipment: air fryer oven, 4 pint containers with lids, metal cup for smoke, bamboo skewer, dutch oven with lid, individual cast iron soup bowls with lid
Cost: onions $1, eggs 80 cents, bread 20 cents, cheese 40 cents, other 20 cents, 65 cents per soup dinner

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Steps

Smoke 90 min, simmer 20 min, bake 10 minutes

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.
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.
3

When ready to serve, poach one egg in poacher in microwave, crack egg, poke holes in egg yolk with bamboo skewer, run 20 seconds till firm, finish cooking in broth.
4

Place onion in cast iron soup bowl, broth on top, fresh sour bread toast on top, poached egg on top, 5 minutes at 450F degrees in oven till bread has crust.

California Farm Soft Crust and Hard Crust Sourdough Bread
5

Top egg and bread with crumbled truffled smoked cheddar cheeses for a special meal, with a dash of sherry wine. Bake 5 more minutes at 450F degrees. Add wedge of lime on top. Enjoy.

Linked Recipes

California Farm Soft Crust and Hard Crust Sourdough Bread

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on July 14, 2024 07:28

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.