French Onion Soup Salmon Bread – Cuso Cuts

Ingredients

• French bread loaf
• Salmon filet
• Cuso’s Lemon Pepper Bbq Rub
• 1 large white onion
• 2 cloves garlic sliced thin
• Bone marrow
• 1 can pale ale
• 1 cup beef broth
• Gruyere cheese
• Parmesan cheese
• Balsamic reduction
• Set your smoker for 150F.
• Slice the salmon filet length-wise with a Chef’s Knife (about 1.5” thick)
• Season them on all sides with Cuso’s Lemon Pepper Rub
• Put the salmon into the smoker until it reaches 135F internally (about 2-3 hours)
• Caramelize the onions
• Slice the garlic and add to the onions
• Pour in the beer and beef broth
• Add the bone marrow
• Let this reduce a bit, adding flour or cornstarch to thicken it
• Slowly add a little gruyere cheese (again for thickening)
• Half the French bread length-wise
• Hollow out the center
• Place a layer of the onion soup mix on the bottom
• Gently shred the salmon and place it on top of the first layer
• Put another layer of the onion soup mix on top
• Shred fresh parmesan over the top.
• Drizzle with balsamic reduction sauce
• Place on the grill for a few minutes to get a light crust.
• Serve