android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube scroll-indicator-fire scroll-indicator-arrow scroll-indicator-arrow scroll-indicator-arrow

Grilled Onions For French Onion Soup

The weather has turned cold, especially here in Chicago, and it’s a great time to start grilling up comfort foods.  I love soups and stews, and lately, I’ve had a hankering for French onion soup.  I think we can all agree that grilled onions are one of the most delicious foods ever, and adding them to your soup will give it a flavor that takes it to another level. 

Here’s how I like to make my GRILLED French onion soup.

Grilled French Onion Soup
By Dina Howard

4 onions (I prefer sweet)
1 clove garlic, minced
2 Tbsp. unsalted butter
2 bay leaves
2-3 sprigs fresh thyme
2 Qt beef broth
1 c cooking sherry
½ c apple juice
Salt and pepper to taste

1 French baguette for slicing
Fresh grated cheese of your preference – Gruyere or Parmesan work well


1. Preheat your grill on high for 10 to 15 minutes.  While your grill is preheating, cut off the stems of the onions and slice them in full rings about ½” thick.  Keep the rings together in whole slices for grilling.

2. Brush your grates clean and prepare your grill for direct medium heat (350-450F).  Place the onions flat on the grates and grill them with the lid closed for 8 minutes, flipping once halfway.

3. Remove the onions and set them aside to cool.  Place your GBS wok in the grill and add the butter.

4. Slice your onions in half to form half moons.  Add them to the wok along with the garlic and sprinkle with salt and pepper.

5. Sauté the onions and garlic in the butter until they turn translucent, about 5 minutes.

6. Add the sherry to the wok, allowing it to boil until the wine turns into a syrup, about 10 minutes.

7. Add the beef broth, apple juice, bay leaves, and thyme, and sprinkle with salt and pepper.  Adjust your heat to indirect medium heat and simmer the soup with the lid closed for 30 minutes, stirring occasionally.

8. Toast your baguette slices on the cooking grate for about 3 minutes flipping once.  Remove them from the grill.

9. Remove the bay leaves and thyme from the soup.  Carefully ladle to soup into four oven-safe soup or chili bowls, and top each with a toasted baguette and cheese.  Place bowls on the grill in the indirect space, close the lid, and allow the cheese to melt.  This should take about 3 to 5 minutes.

10. Carefully remove the bowls from the grill – they will be hot!  Be sure to place the bowls on saucers or trivets to serve to they do not damage your table surface.