Smoked Onions

Enjoy the incredible flavor of whole smoked onions! This recipe infuses sweet and savory notes into ordinary onions, transforming them into a deliciously smoky and tender treat. Perfect as a side dish or a flavorful addition to your favorite recipes, these onions are sure to impress. So, fire up your smoker and get ready to elevate your culinary game!

Course Grilling, Side Dish

Cuisine American

Keyword Smoked Onions

Prep Time 15

Cook Time 2 30

Servings

Calories 46kcal

Author Bon Appeteach

Ingredients

6 medium Onions any kind works or use a variety
2 tbsp. Olive Oil
1 tbsp. Balsamic Vinegar
1 tsp. Sea Salt
1 tsp. Black Pepper

Instructions

Preheat the smoker to 225 F. and set it for indirect heat.
Prep the onions by removing the outside skin and trimming a small amount off the front. Leave the root of the onion intact so it stays together.
With a sharp knife, cut the onion in half, not slicing all the way through to the root. Rotate the onion and cut it in half the opposite way (giving you 4 divided pieces of the onion still attached to the root). Do this two more times so you have a total of 8 sections of the onion.
Carefully rinse the onion under cold water to help slightly sperate the layers (this is better for smoking) and then pat them dry.
In a mixing bowl, combine the olive oil, balsamic vinegar, salt, and black pepper.
Place the onions into a cast iron or aluminum foil pan, root side down.
Carefully brush or coat each onion and the layers with the olive oil mixture.
Place the onions onto the smoker to smoke for about 1-1.5 hours. When the onions take on color, cover with foil to finish cooking until tender, about another hour.
Remove the smoked onions from the grill and serve as as side dish, on burgers, or to use in other recipes.

Notes

Serve the onions on burgers, with steak, or make it into a french onion soup!

Nutrition