You’ll be surprised at everything you can make in your outdoor pizza oven! Pizzas, steaks, desserts, and… soup?!?
Don’t let the cold or rain keep you inside - this French classic will have you cooking on your patio no matter what the weather.
Check out this recipe, presented by Chicago Brick Oven President Carmen Parisi.
- 1 stick butter
- 4 sliced white onions
- 2 tbsp chopped garlic
- 2 bay leaves
- 2 sprigs thyme
- 1 c red wine
- 3 tbsp flour
- 2 qts beef broth
- 1 Baguette – sliced
- 1/4 lb Gruyere cheese
- 1/4 lb Swiss cheese
- Salt and pepper
Heat your outdoor pizza oven to 500 degrees Fahrenheit. Indoors, while your brick oven heats, melt butter heat on stove. Add onions, garlic, bay leaves, thyme, salt and pepper and cook on low heat until onions are caramelized and a nice shade of brown. This should take about twenty minutes. Add the wine and bring to a boil, then reduce wine at a simmer until it has evaporated. For better consistency of your soup, discard the bay leaves and thyme sprigs.
Add flour to the onions and stir until there are no lumps. Cook for 10 minutes, stirring frequently. Add broth and allow to simmer for 10 more minutes. Season with salt and pepper to taste.
Cook your baguette slices near the mouth of your outdoor oven for three minutes, or until you’ve achieved desired crispiness.
Pour your soup into four bowls. Please ensure the bowls are rated for use in a brick oven! Pile baguette slices and cheese on top of the soup, and place at the front of the oven. When the cheese is melted, your French onion soup is ready!
Check out the Chicago Brick Oven CBO-500 Countertop Pizza Oven which is perfect for baking the French Onion Soup right in your backyard!