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French Onion Soup, The End

Richard FlRichard Fl Posts: 8,248
edited 9:41AM in EggHead Forum
This bowl of French onion soup started last week with 10#s beef rib bones and 4 pork shoulder bones.


Yielded about 1 gal stock and 4 qts beef ready for barley soup and the freezer.

Started with 25 lbs onions, mostly vidalia and florida sweet. After a few hours, it took 4 batches to caramalizing the onions, they went into a 9 qt do on large at 250-325 for 5 hours, persimmon wood and no top.





Cooking 5 hours


After sitting on the egg overnight they were ready for breakfast. Yielded 1 gallon of soup. Freezes very well.


But I held off until a late lunch today.


Thanks for staying around so long. It is well worth the trip.


  • RRPRRP Posts: 22,058
    Looks delicious! Thanks Richard for posting - I have been waiting for a rainy day to make that soup and it looks like that will happen in the next day or so as the monsoon season is here - I have all the ingredients lined up. Yesterday I made 7 pints of my ham and bean soup - the recipe of which I posted this morning.
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Richard FlRichard Fl Posts: 8,248
    Thankd, make sure you use LOTS of onions and no sugar. the vidalia and florida sweet have their own sugar and I did not want it too sweet. Little Cabernet Sauvignon
  • CocagnEggerCocagnEgger Posts: 18
    That looks like the best French Onion Soup ever.
  • cookn bikercookn biker Posts: 13,407
    That looks great Richard! I need to do that.
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • HossHoss Posts: 14,600
    Looks Fabulous my friend! :)
  • Richard FlRichard Fl Posts: 8,248
    Thanks! After the midnight runs with the bones and onions could have used some shine.
  • Richard FlRichard Fl Posts: 8,248
    Do a big batch like I did and it freezes very well.Lots work but well worth it.
  • Richard FlRichard Fl Posts: 8,248
    IMHO it is! Thanks.
  • OMG!
    Absolutely. That is awesome.
  • RRPRRP Posts: 22,058
    I couldn't quite tell, but is that grated/melted Gruyere on top in the final pix of the serving? any pieces of baguette in there too?
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • WWSisWWSis Posts: 1,448
    Richard, that looks amazing! Thanks for sharing. :)
  • transversaltransversal Posts: 719
    That looks killer, Richard. And french onion soup done well is one of my favorite eats. Well done.
  • Richard FlRichard Fl Posts: 8,248
    The bread is homemade croutons roasted in the over until crunchy. I sprinkled them with Italian salad dressing and my Italian spice mix.
    Cooked 350 turning a few times until crunchy. about 30-45 minutes. The cheese could be gruyer but this batch was coopers sharp, american white and some Latin Pupusas(A great melting cheese for latin dishes).

    This cheese info is from a recipe I have used for years.

    Cheeses to top Bread Slices or Croutons
    Bottom Swiss Cheese, Sliced
    Middle Munchie Cheese, Sliced
    Top Provolone, Sliced
    Sprinkle Parmesan Cheese, lightly on top after browning

    You have mail.
  • Richard FlRichard Fl Posts: 8,248
    Thank you! Lots of work, but well worth the reward.
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Oh man that looks good Richard. There are times when I wish I was there tasting.

    Be well, Kent
  • Richard FlRichard Fl Posts: 8,248
    Thanks, don't loose any sleepy as I will taste it for you and report that it is better than the picture. LOL
  • Clay QClay Q Posts: 4,435
    Looks awesome Richard! What a process...but as you say, well worth it. Some of the best food is slow cooked and I think you take the prize. :woohoo:

    Now if I only had the time...
  • Richard FlRichard Fl Posts: 8,248
    Thanks! I have about 6-8 pints in the freezer for future use.
  • Richard FlRichard Fl Posts: 8,248
    You need to make a batch for the long cold winter.
  • eenie meenieeenie meenie Posts: 4,393
    Richard, your French onion soup looks so rich and delicious! :) I sure would have loved to have eaten some.
  • HossHoss Posts: 14,600
    I'll have to work on that! ;)
  • Richard FlRichard Fl Posts: 8,248
    Thanks, got some in the freezer for your next trip south.
  • Little StevenLittle Steven Posts: 28,817

    You know I love you like a much older brother but, damn man, spend fifty bucks on a camera dude! Awesome looking soup BTW. ;)



    Caledon, ON


  • OH MY!
    Great post!
    Thanks for the links, too!!
  • Richard FlRichard Fl Posts: 8,248
    Thanks! Well worth the eggfort.
  • BotchBotch Posts: 6,357
    A surprise to this Egg Newb that you could do soup in it! Added to my "to-try" list (I love French Onion soup).
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • Richard FlRichard Fl Posts: 8,248
    Make sure you have a heavy pot, Most prefer cast iron.
    Le Creuset works but is a little more $$$$.
  • Mr HollowayMr Holloway Posts: 2,034
    Great job Richard
    That onion soup looks amazing
    Thanks for the posts on this cook :)

  • FluffybFluffyb Posts: 1,815
    Wow, that has to be the best looking French onion soup I've ever seen. Great job.
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