Step 1

Placed the sliced onions and olive oil into a large cast-iron skillet on your pellet grill that's been preheated to 275°. Caramelize, stirring occasionally, for 3-5 hours, or until the onions are golden brown and soft. If you want to speed this part up a bit, you can turn the grill up to 325° and it should only take an hour or two.

Step 2

Place the cooked onions into a stock pot, and pour in the broths, wine, garlic, and thyme. Taste, and add salt and pepper according to your preferences. The amount will vary depending on what types of stocks and wines you used.

Step 3

Let this mixture simmer over medium-low heat for an hour.

Step 4

Preheat your broiler and lightly toast the sliced French bread. Next, place your bowls on a large baking sheet, carefully ladle your soup into the oven-safe bowls, top with a toasted round of French bread and two slices of smoked provolone.

Step 5

Carefully place the tray of soups under the broiler, and cook until the cheese is melted and bubbly, about 2 minutes. Don't walk away from the broiler!

Step 6

Remove and serve immediately! They will be HOT!