Smoked Onion and Garlic Soup
You can never have too many soup recipes, so give Smoked Onion and Garlic Soup a try. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 315 calories, 12g of protein, and 13g of fat each. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up 2 teaspoon thyme, bread baguette, wood chips, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Soak wood chips in water 30 minutes; drain.
Prepare grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200 to 22
Place wood chips on hot coals.
Place a disposable aluminum foil pan on unheated side of grill.
Pour 2 cups water in pan.
Place grill rack on grill. Fold a 24 x 12-inch sheet of heavy-duty foil in half crosswise to form a 12-inch square. Fold edges of foil up to form a rim. Coat foil with cooking spray.
Place foil tray on a baking sheet; arrange onion and garlic on foil tray. Carefully place foil tray on grill rack over foil pan on unheated side. Close lid; cook 1 hour and 15 minutes. Carefully remove foil tray from grill; place on baking sheet.
Heat a large Dutch oven over medium-high heat.
Add onion mixture, thyme, tomato paste, and pepper; cook 1 minute, stirring constantly.
Add sherry and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour.
Ladle about 1 cup soup into each of 6 ovenproof soup bowls. Top each serving with 2 toast slices and 2 tablespoons cheese. Broil 3 minutes or until cheese melts.
Wine note: While this recipe is fairly simple, it possesses three challenging flavors when it comes to matching wine: smoke, onion, and garlic. Most white (and red) wines simply won't stand up. So do as the French would, and drink bubbly. The sprightly texture and crisp freshness of a good sparkling wine will partner with the soup famously. A good value is the Gloria Ferrer Sonoma Brut from California, about $ -Karen MacNeil