French onion soup on an open fire grill is a revelation. I was deeply inspired by the fire queen herself@diana_yen_ and her setup in her idyllic Ojai backyard that I had to get a@barebonesliving aptly named cowboy fire pit for my own. Dare I say it is perfectly appointed in every way. 

In the winter months, this is one of those nostalgic favorite soups I crave - and something I was asked to make on repeat in culinary school which always takes me back. I love the humble ingredients and deceptively simple process, and recently uncovered a few tips and tricks that give it that extra flavor and refinement, especially if making it outdoors. First, I used a mix of alliums - shallots, yellow onion, cipollini onion, and leeks - hung over the fire to slow roast and charred directly on the grill to give them some depth and a kiss of smoke. With no added sugar, I sautéed them low and slow with @westbourne 100% pure avocado oil and salt only until they were perfectly golden and caramelized down. Second, I steeped my vegetable broth (made earlier from scraps) with dried shitakes, and since i did not have any sherry around I used a mix of sherry vinegar and @currentcassis for a little sweet and funk. And of course third used really amazing sourdough bread with gruyere cheese on top for that gooey bubbling finish. Wish I could say there were leftovers, even in a big cast iron dutch oven.

Recipe

• 2 yellow onions, peeled

• 2 shallots, peeled

• 2 cippolini onions, peeled

• 1 leek, cleaned and chopped

• ½ cup west~bourne 100% pure avocado oil

• 4 cups vegetable stock

• 4 dried shitake mushrooms

• 1-½ tbsp kosher salt plus more for seasoning to taste 

• ¼ cup sherry vinegar 

• ¼ cup C. Cassis aperitif (or sherry or red wine)

• 1 cup gruyere cheese, grated 

• 2 slices of sourdough bread

Set the dried shitakes into the vegetable stock to steep, and strain the shitakes just before using. 

Build your fire to last about two to three hours. Once you’re fire’s nice and hot in the cowboy grill, hang the two onions above the hottest part and let slow roast until soft. Place shallots and cippolini onions on the grate to grill until just kissed by the fire (careful not to burn).  Allow to cool so you can handle them and slice all the alliums and combine. 

Adjust the coals for medium to low heat. Put your cast iron dutch oven, top on, onto the grill until warm and once hot pour avocado oil in (saving a little for the bread later). Place the sliced alliums into the dutch oven and season with salt. Allow the alliums to cook down slowly over the fire, checking and stirring regularly so they don’t burn until they are reduced and evenly golden brown (about one hour).  Add the vinegar and wine – tasting as you go for the right balance. Let the soup come to a simmer uncovered to combine the flavors and adjust seasoning accordingly. 

Take your bread slices and brush them with some avocado oil, place on the grill to toast until golden on each side, sprinkle gently with salt to finish. Place the bread top of the sizzling soup and cover completely with the cheese. Close the dutch oven and cover with hot coals for about 5 minutes until the cheese is melted, browned and bubbling.