Smoked Onion Soubise Food

SMOKED ONION RECIPE

Steps:

• Soak the hickory chips in water for 30 minutes, and then drain. Place the soaked chips in a stovetop smoker or outdoor smoker over medium-high heat. Peel and quarter the onions and place in a perforated pan. Cover with tin foil, poke a few holes in it, place in the smoker, and smoke for 1 hour. Your onions should be soft and have a nice brown color. Tasting the onions for smoke flavor is the best way to check for doneness, not all smokers are the same. When the onions are smoked, transfer to a food processor and puree until smooth. Cool. Combine with the rest of the ingredients. Mix well and taste for salt.

SAUCE SOUBISE (ONION SAUCE)

Steps:

• Cook the onions in 2 T of butter until they are very soft (about 12 minutes). They should not brown. (In France they puree the onions for a more refined sauce.) At this point it's your choice.
• In a saucepan, melt the other 2 T of butter & incorporate the flour, stirring over low heat for 2 minutes.
• Gradually whisk in the milk, blending well after each addition. Cook the sauce over low to medium heat until it thickens & comes just to a boil. Remove from heat & stir in the cooked onions & heavy cream.

SMOKED PORK TENDERLOIN WITH SMOKED ONION SOUBISE RECIPE - (4/5)

Steps:

• PORK: Mix bourbon, soy sauce, sugar, lj and rosemary sprigs in ziploc bag. Add pork and let marinate 1.5 hours or more. Oven 375. Sear meat in skillet, season with S & P and put in oven for approx 15 min. Pour off oil in skillet and add marinade and broth. Boil until reduced to 2/3c. Off heat, season with S & P, and add chopped rosemary. Slice meat and serve with sauce. ONION: Oven 350. Cook rice in boing water for 3 min. and drain. In oven safe dish, melt butter, add onions and cook until softened and caramelized. Add the rice, milk, nutmeg and liquid smoke. Cover and bake 30min. Add cheese and broil. Top with chives.