Smoked Onion Recipe
Recipe provided by Brad Fosseen
Recipe Details
- Difficulty: Easy
- Servings: 20 portions
- Total Time: 1 hr 35 min
- Preparation Time: 15 min
- Rest Time: 20 min
- Cooking Time: 1 hr
Nutrition Information Per Portion
Serving Size: 1 of 20 servings
- Calories: 389
- Total Fat: 41 g
- Saturated Fat: 8 g
- Carbs: 6 g
- Fiber: 1 g
- Sugar: 3 g
- Protein: 1 g
- Cholesterol: 31 mg
- Sodium: 309 mg
Ingredients
- 5 cups hickory wood chips (or your preferred wood chips)
- 5 medium-sized onions, or 4 cups smoked onions
- 4 cups mayonnaise
- 2 cups sour cream
- 1 cup milk
- 3 tablespoons Worcestershire sauce
- 2 tablespoons freshly ground black pepper
- 1 tablespoon sugar
- 1 tablespoon salt, plus additional for seasoning
- 1/2 teaspoon liquid smoke
Instructions
- Soak the hickory wood chips in water for 30 minutes, then drain thoroughly. Place the wet chips into a stovetop smoker or an outdoor smoker set to medium-high heat.
- Peel and cut the onions into quarters and arrange them in a perforated pan. Cover the pan with aluminum foil, puncture a few holes in the foil, then place it inside the smoker.
- Smoke the onions for 1 hour. The onions should become tender and develop a rich brown hue. Checking the smoked flavor by tasting is the best method to judge doneness, as smokers vary.
- Once smoked, transfer the onions to a food processor and blend until smooth. Allow to cool.
- Combine the pureed onions with the remaining ingredients. Stir well and adjust salt to taste.
This recipe comes from a professional chef or culinary expert and has not been specifically tested for home kitchens.
Recipe courtesy of Brad Fosseen, Elk Public House, Spokane, WA
