Smoked Onion Food
STOVE TOP SMOKER SMOKED ONIONS
Choose your favorite from Red, Yellow, Spanish or Sweet Onions. I didn't notice much of a difference between yellow and Spanish onions, but red onions gave a slightly sweeter and sharper end result. Sweet onions, like Vidalias, make wonderful eating on their own or in sandwiched or dips. Use apple wood chips or corncob chips. From the cookbook, "Smokin"
Provided by TxGriffLover
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim the root end from the onions and peel away the papery skin and outermost ring. Slice them as evenly as you can, just under a half-inch thick, transferring the slices to the smoker.
- rack as you work to keep them intact.
- Season the onions by brushing them lightly with olive oil and sprinkling them liberally with salt and pepper.
- Smoke with the apple or corncob chips until lightly browned and tender, about 20 minutes. Check for doneness after 15 minutes.
- Serve smoked onion slices with grilled meat or poultry, toss them in a salad, or use them in sandwiches. Always make more than you think you need-you'll find a million uses for them.
Nutrition Facts :
SMOKED ONION RECIPE
Provided by Food Network
Time 1h35m
Yield 20 servings
Number Of Ingredients 10
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.
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