Smoked Onions Balsamic
Whole onions are coated with a sweet balsamic glaze and slowly smoked over beech wood until deeply caramelized and buttery tender. The slow smoking transforms the onions into an intensely aromatic vegetable with an almost jam-like consistency inside. As a side dish, on burgers or as a base for sauces, these onions are a true flavor marvel.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutesLeave onions with their skins on and lightly cut the root end and tip. Make a cross-shaped cut from the top (about 2 cm deep). Stir together balsamic, brown sugar, olive oil, thyme, salt and pepper into a glaze and brush the onions so the glaze flows into the incisions.
Preheating the smoker
20 minutesPreheat smoker to 110-120 °C. Place beech and cherry wood chips in the smoker box. Ensure a mild, fruity smoke note and maintain a consistent temperature.
Smoking
3-5 hoursPlace onions on the rack with the cut side up. Smoke at 110-120 °C until a core temperature of 85-90 °C is reached. During the last 45 minutes, brush with remaining glaze every 15 minutes to create an intense caramel layer.
Resting and Serving
10 minutesLet onions rest for 10 minutes, carefully remove the outer charred skin. Refine with fresh thyme leaves and a final splash of balsamic. Serve hot as a side dish or on rustic bread.
Pro Tip
Brush the onions multiple times with the glaze during the last 30 minutes to develop a shiny, caramelized outer layer. Remove the charred outer skin when serving, as the inside carries the purest flavor.
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