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Smoked Caramelized Onions

  • Side Dishes – Yes, serve this on the side with a veggie meal or with a steak
  • Toppings – Add to a burger, pizza, grilled chicken, or pork chops
  • Fillings – Add to a meatloaf or meatball recipe
  • Dips – Onion dips


Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer

 

INGREDIENTS

  • 2 large Vidalia onions
  • 2 Tablespoons olive oil
  • 4 Tablespoons butter, unsalted
  • 2 Tablespoons Chupacabra
  • Chop Haus seasoning

INSTRUCTIONS

  1. Preheat the Yoder Smokers YS640 to 250F.
  2. Slice the onions by removing the top and bottom ends, then slice in half. Peel off the skin. Using a small cookie scoop, scoop out a small divot in the center of each onion half.
  3. Place the onions into a heat-safe dish, scoop side up. Drizzle some olive oil over each onion. Sprinkle the onion with the Chupacabra Chop Haus seasoning, add a pat of butter atop each onion, and sprinkle over a little more of the seasoning.
  4. Place in the smoker, (I went with the lower rack as I was making another recipe on the top rack).
  5. Smoke for about 2-2.5 onions. This will depend greatly on the size of the onion. The onion should be pierced really easily with a sharp knife.
  6. Remove from the smoker, remove the outer “skin” on each onion as that will dry out and get leathery/tough.
  7. Now, use the smoked onions in your favorite recipe, or yes, serve as a side dish.
253 Views | 0 Comments

Smoked Caramelized Onions

  • Side Dishes – Yes, serve this on the side with a veggie meal or with a steak
  • Toppings – Add to a burger, pizza, grilled chicken, or pork chops
  • Fillings – Add to a meatloaf or meatball recipe
  • Dips – Onion dips


Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer

 

INGREDIENTS

  • 2 large Vidalia onions
  • 2 Tablespoons olive oil
  • 4 Tablespoons butter, unsalted
  • 2 Tablespoons Chupacabra
  • Chop Haus seasoning

INSTRUCTIONS

  1. Preheat the Yoder Smokers YS640 to 250F.
  2. Slice the onions by removing the top and bottom ends, then slice in half. Peel off the skin. Using a small cookie scoop, scoop out a small divot in the center of each onion half.
  3. Place the onions into a heat-safe dish, scoop side up. Drizzle some olive oil over each onion. Sprinkle the onion with the Chupacabra Chop Haus seasoning, add a pat of butter atop each onion, and sprinkle over a little more of the seasoning.
  4. Place in the smoker, (I went with the lower rack as I was making another recipe on the top rack).
  5. Smoke for about 2-2.5 onions. This will depend greatly on the size of the onion. The onion should be pierced really easily with a sharp knife.
  6. Remove from the smoker, remove the outer “skin” on each onion as that will dry out and get leathery/tough.
  7. Now, use the smoked onions in your favorite recipe, or yes, serve as a side dish.
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