Smoked Onions
Whole or halved onions are slowly hot-smoked until soft and caramelized inside with an intense smoky flavor. The natural sharpness of the onions is transformed by heat and smoke into deep, sweet complexity. Smoked onions are excellent as a side dish, in chutneys, on burgers, or as an aromatic base for soups.
Ingredients(for 1 kg)
Instructions
Preparation
10 min.Remove loose outer skin layers from the onions but leave the firm skin on. For the halved version: halve the onions crosswise and brush the cut surfaces with olive oil. Sprinkle with sea salt, brown sugar, and thyme leaves. For the whole version: rub the onions only with olive oil.
Smoking
3-4 hrs.Preheat the smoker to 110-130 °C and add hickory and cherry wood chips. Place the onions on the grate – halved onions cut-side up. Smoke the onions until the outer skin is black and dry and the onions yield noticeably when pressed. Regularly add wood chips.
Finishing
20 min.Remove the onions from the smoker and let cool for 15-20 minutes. Remove the charred outer skin – the soft, caramelized interior is revealed. Use the smoked onions directly, slice them, or freeze for later use.
Pro Tip
Smoke onions with their skin on – the skin protects the inside and retains moisture. For a more intense smoky flavor, halve the onions and place the cut surface directly on the grate. Fully smoked onions can easily be frozen and used in portions.
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