Smoked Onions – Caramelized
Whole onions are slowly hot-smoked until completely soft, deeply caramelized and intensely smoky in aroma.
Ingredients(for 0.5 kg)
Instructions
Preparation
10 Min.Leave onions unpeeled and trim the root end slightly. Rub the outside all over with olive oil and make a light cross-cut on the top without cutting too deep.
Prepare smoker
15 Min.Set smoker to 120-140°C and add beech and oak wood chunks. Place a drip tray with a little water under the grate to promote steam.
Smoking
2,5-3 Std.Place onions root-end down on the grate and smoke for 2.5 to 3 hours until the outer skin is deeply browned and the interior feels completely soft when pressed.
Glazing and serving
10 Min.Remove onions from smoker, carefully peel off the skin, season the soft interior with balsamic vinegar, brown sugar, salt and pepper and serve warm.
Pro Tip
The smoked onions are excellent as a base for smoky onion jam: simply squeeze out the soft interior, reduce with a little balsamic vinegar and sugar, and use as a spread or burger topping.
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