Member Login

Do I have to register?


Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 608 guests online and We have 3 members online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.

Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view

Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home arrow Cookbook
Categories Soups, Stews, and Chilis French Onion Soup a la Ronbeaux
Most Viewed - Top Rated - Last Added - Last Commented


French Onion Soup a la Ronbeaux

It's simple, but time consuming.

I set up to render the onions down for 6 hours using nothing but lump. After all this time it only had a little hint of smoke. I compared it to doing it inside on the stove and everyone said it was better over lump. Just enough to set it apart.

DO NOT scrape the brown stuff off into the onions! I used hickory smoked salt in the recipe so that helped kick it up.

I have plenty of smoked cheese around but I wanted to taste the sweetness of the onions. I actually had to cut it with a shot of vinegar to reduce the sweetness just a little. No broth at all.

  • 7 lbs of yellow onions, chopped
  • 6 cups of water
  • splash of sherry
  • splash of red wine
  • splash of vinegar
  • crispy bread
  • Gruyère cheese

Chop up 7lbs of yellow onions

Setup using the plate setter legs down then use some spacers to hold a pizza stone for an air gap.

Stabilize at 300

Use a large ceramic coated cast iron pot and gently cook the onions with only 1 tblsp of butter and 2 tblsp of salt.

Stir it every now and then, it will take hours to gently cook down and you don't want to rush it. This batch took 5 hours or so for the liquid to cook off. Toward the end you will need to stir more often so you don't burn the onions.

Remove the onions from the pot at this point, clean the pot and then return onions to pot.

Add 6 cups of water, a splash of sherry, a splash of red wine, and a splash of vinegar.

Raise the temp to 350 so it will simmer for an hour.

Ladle the soup into ramekins and top with crispy bread and Gruyère cheese.

Raise the temp to 450 and place them in until the cheese browns


ed: THANKS to Ronbeaux1 for offering to share this really great looking French Onion Soup with us!

Number Of Servings:Source:Ronbeaux1
Vegetarian:YesTime To Prepare:
Date:Fri 30 Sep 2011 20:29:19 UTCViewed:5630 times
Rating:5,00 (1 votes)

recipe rating
1 (bad)5 5 (good)

elzbthComment added on: Tue 04 Oct 2011 01:14:15 UTC
Thank you for sharing this recipe - I know that I will love preparing this soup!
Unregistered users are not allowed to post comments. Please register...

Latest Recipes

  • ClayQ
       (Sauces, Rubs and Marinades)
       2017-09-05 12:26 PM
  • Venison Stew
       (Soups, Stews, and Chilis)
       Misippi Egger (Clark Ethridge)
       2014-11-28 07:55 PM
  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 10:57 PM
Total Recipes: 930
add a new recipe...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Wednesday, May 12, 2021 2:27 pm
31487 registered users
0 today
0 this week
0 this month
Last: TandooriTim
Total Posts: 1,250,985

Our New Members

  • Doug16
       2021-04-19 06:28 PM
  • Olyegg
       2021-03-22 03:44 AM