Prep 5 mins
Cook 20 mins
Choose your favorite from Red, Yellow, Spanish or Sweet Onions. I didn't notice much of a difference between yellow and Spanish onions, but red onions gave a slightly sweeter and sharper end result. Sweet onions, like Vidalias, make wonderful eating on their own or in sandwiched or dips. Use apple wood chips or corncob chips. From the cookbook, "Smokin"
- 2 medium onions, sliced about 1/2-inch thick (about 12 slices)
- 2 tablespoons wood chips
- olive oil
- salt and pepper
- Trim the root end from the onions and peel away the papery skin and outermost ring. Slice them as evenly as you can, just under a half-inch thick, transferring the slices to the smoker.
- rack as you work to keep them intact.
- Season the onions by brushing them lightly with olive oil and sprinkling them liberally with salt and pepper.
- Smoke with the apple or corncob chips until lightly browned and tender, about 20 minutes. Check for doneness after 15 minutes.
- Serve smoked onion slices with grilled meat or poultry, toss them in a salad, or use them in sandwiches. Always make more than you think you need-you'll find a million uses for them.