When it comes to comfort food, few dishes rival a steaming bowl of French onion soup.
Now imagine that classic, savory bowl with a gentle smoky note that transforms every spoonful. Introducing Woodfire Smoked Onion Soup—a smoky, rich twist on the traditional recipe that brings new depth to caramelized onions, beefy broth, and oozy melted cheese.
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Woodfire Smoked Onion Soup uses the Ninja Woodfire Grill to cold-smoke onions and cheese, infusing them with a subtle, aromatic smoke that complements the sweet, caramelized onions and the creamy cheese topping. The combination of beef broth, sherry, and a golden crust of Gruyère and Gouda creates a comforting, layered experience that feels both familiar and exciting.
Why Cold-Smoke Ingredients?
Cold-smoking adds complexity without cooking the ingredient during the smoking step. For onions, it deepens the aroma and introduces a delicate smokiness that plays beautifully against their natural sweetness. For cheese, cold-smoking imparts a savory, nuanced character that becomes more pronounced when melted on top of the soup. Using the Ninja Woodfire Grill’s cold-smoke setting lets you achieve this flavor without overheating the ingredients.
What Makes This Soup Stand Out?
The dish shines because of a few purposeful choices:
- Cold-smoked onions and cheese: Smoke deepens flavor while preserving the onions’ sweetness and enriching the cheese’s aroma.
- Gruyère and Gouda blend: Gruyère brings the classic nutty bite, while Gouda adds creaminess and a slightly smoky, buttery finish.
- Versatility of the Woodfire Grill: The Ninja Woodfire lets you cold-smoke delicate items and finish with a hot broil for a perfectly browned top.
Overview of the Method
Start by cold-smoking whole onions and blocks of cheese until they take on a subtle smoke note. Thinly slice the onions and slowly caramelize them in butter and oil until deeply golden. Stir in flour, deglaze with cooking wine, then add beef broth and simmer to build a rich base. Ladle the finished soup into oven-safe bowls, nest a slice of toasted baguette on top, cover with the smoked cheese blend, and broil until bubbly and browned.
Tips for Best Results
- Caramelize slowly: Cook sliced onions over low to medium-low heat for 45 minutes or more to achieve deep, sweet caramelization.
- Mix cheeses: A 50/50 blend of Gruyère and Gouda yields a nutty, melty topping with extra creaminess and smoke appeal.
- Slice uniformly: Use a mandolin or careful knife skills to cut onions thinly (about 1/8 inch) so they caramelize evenly.
- Handle smoked cheese safely: Cold-smoked cheese will melt differently; grate it fresh and cover the bread generously so the cheese seals the bowl edges when broiled.
Is It Worth the Effort?
Yes. If you enjoy classic French onion soup, this smoked variation elevates the familiar flavors with an extra layer of complexity. The smoky aroma paired with rich broth and caramelized onions delivers a memorable bowl of soup that’s ideal for entertaining or cozy nights in. The Ninja Woodfire makes cold-smoking and finishing easy, opening up new ways to enhance comfort-food favorites.
Recipe
Woodfire Smoked Onion Soup
Equipment
- Ninja Woodfire Grill or other smoker
- Cutting board
- Knife
- Mandolin (optional)
- High heat gloves
- Ninja elevated rack or air crisp basket
- Large pot or Dutch oven
- Stove or burner
- Measuring cups and spoons
- Large spoon and ladle
- Oven-safe soup bowls
- Cheese grater
Ingredients
- 6 large sweet onions
- 3/4 cup Gruyère, shredded
- 3/4 cup Gouda, shredded
- 6 cups beef broth
- 6 tbsp butter, divided
- 2 tbsp olive oil
- 2 tbsp flour
- 1/2 cup cooking wine (sherry or similar)
- 1 tbsp sea salt
- 1 tbsp black pepper
- 1 tsp thyme
- 2 bay leaves
- 1 baguette
Instructions
Optional: Cold Smoke the Cheese & Onions
- Load the Woodfire with pellets and set to the smoker cold (CLD) setting if available. If your unit does not show CLD, it may not support cold smoking.
- Trim and peel the onions.
- When the unit indicates “Add Food,” place whole onions and blocks of cheese on the elevated rack or in the air fry basket. Smoke for 45 minutes to 2 hours depending on desired smoke intensity. Grate 3/4 cup of each cheese and set aside.
- Thinly slice the smoked onions about 1/8 inch thick (a mandolin makes this easier).
Make the Soup
- In a large pot or Dutch oven over low heat, melt 4 tbsp of butter with the olive oil. Add the sliced onions, salt, pepper, thyme, and bay leaves. Raise heat to medium-low and cook, stirring occasionally, until onions are deeply caramelized and golden, about 45 minutes. Remove bay leaves.
- Add the flour and stir until incorporated. Increase heat to medium-high and deglaze with the cooking wine, scraping up any browned bits from the pan. Simmer 2–3 minutes.
- Add the beef broth, bring to a boil, then reduce heat and simmer 30–45 minutes to concentrate flavors.
Assemble and Finish
- Set the Woodfire to Broil.
- Slice the baguette into 1/2-inch rounds and butter with the remaining butter. Toast the slices in the Woodfire on the elevated rack or air fry basket, watching closely and removing when golden.
- Ladle soup into oven-safe bowls. Place toasted baguette slices on each bowl and cover generously with the smoked Gruyère and Gouda, making sure the cheese overlaps the bowl edges.
- Place bowls directly on the Woodfire grate (not on the rack or basket) and broil 1–2 minutes until the cheese is melted and browning. Use high-heat gloves when handling hot bowls.
Cool and Enjoy
- Allow the bowls to cool briefly, then dig in and enjoy your Woodfire Smoked Onion Soup.
Video
Nutrition
Ingredient and Equipment Notes
Recommended equipment includes a smoker capable of cold smoking (such as the Ninja Woodfire), an elevated rack or air crisp basket for smoking and toasting, and oven-safe soup crocks for broiling the cheese topping. Use quality beef broth and a mix of Gruyère and Gouda for the best flavor and melt.
About the Author
Dad shares practical recipes and approachable techniques for home cooks. Check his channel for video tutorials demonstrating techniques like cold smoking and finishing under a broiler.