If you have a soft spot for the sweet, rich flavor of caramelized onions, you must experience the smoky, savory goodness of these smoked onions!
Smoked onions are not only easy to make, but they are packed with delicious, smoky flavor. We’ve used these onions on burgers, steaks, tacos, dips, French onion soup, sauces, and much more. The best part is that this is a 4-ingredient recipe!
How long do you smoke onions at 225 degrees?
Smoking onions at 225 degrees for 60-90 minutes is recommended. The duration can significantly impact overall texture and flavor. For slightly crunchy onions, smoke them for 45-60 minutes. For softer onions, smoke them for 90 minutes. Do not exceed 90 minutes of smoking, as the onions may turn bitter.
What is the best type of wood to use for smoking onions?
Use a milder wood like apple, cherry, or peach wood. Onions can absorb quite a bit of smoke flavor, so we recommend avoiding robust woods like hickory or mesquite for this recipe.
Ingredients
- 2 jumbo yellow onions or 4 small-medium onions (see below for more options)
- Olive oil
- Salt and black pepper to taste
- A disposable aluminum pan or large cast-iron skillet
What type of onions can you use for smoked onions?
You can use a variety of onions for this recipe, including:
- White onions
- Vidalia
- Red onions
- Shallots (large)
- Cippolini onions (large). You will need to adjust the cooking time for smaller varieties like shallots and cippolini.
How to cut the onions
There are two ways to cut an onion for smoking. Both methods work well but differ in appearance. Choose the one below that best fits your needs.
- Halves: Cut the onion in half from root to stem as pictured on the recipe card below. Carefully remove the outer skin. Or, cut the onions in half through the center vertically (pictured above). Peel the skins off, and cut off the root and the tunic (the protruding portion at the top). Doing this will help steady the onions and keep them from toppling over during cooking. Optional step: crosshatch the exposed portion of the onions about 1/2″ deep.
- Slices: Follow the steps above, and slice the onion into 1/2″ thick slices. You do not need to crosshatch the slices.
How to them
- Preheat your pellet grill or smoker to 225 degrees F. We made these using a pellet grill, but you can use any grill or smoker for the job. Follow the manufacturer’s directions for the best setup. Add your choice of fruit wood a few minutes before the onions go on.
- Place the onion slices in a cast iron skillet or aluminum pan.
- Brush with olive oil and season with salt and pepper.
- Next, place the pan with the onions into the smoker. Close the lid, and cook for 60-90 minutes.
- Optional step: You can caramelize the tops of the onions by brushing them lightly with balsamic vinegar, and using a cooking torch to brown them.
- Once cooked, remove the pan and let the onions stand for 5-10 minutes before handling.
- Serve and enjoy! These smoked onions make a delicious side dish for grilled chicken, brisket, in sandwiches, salads, or French onion dip.
- Store leftover onions in the refrigerator for 7 days, or freeze for up to 8 weeks.
Try our smoked garlic recipe!
Smoked Onions
Equipment
- A disposable aluminum pan or large cast-iron skillet
Ingredients
- 2 extra large yellow onions or 4 small-medium onions
- 1 1/2 tablespoons olive oil
- salt and black pepper to taste
Instructions
- Preheat your grill or smoker to 225 degrees F. Follow the manufacturer’s directions for the best setup. Add your choice of fruit wood a few minutes before the onions go on.
- Place the onion slices in a cast iron skillet or aluminum pan. (see notes below for cutting)
- Brush with olive oil and season with salt and pepper.
- Next, place the pan with the onions into the smoker. Close the lid, and cook for 60-90 minutes.Optional step: You can caramelize the tops of the onions by brushing them lightly with balsamic vinegar, and using a cooking torch to brown them.
- Once cooked, remove the pan and let the onions stand for 5-10 minutes before handling.
- Store leftover onions in the refrigerator for 7 days, or freeze for up to 8 weeks.
Notes
- Halves: Cut them in half from root to stem as pictured on the recipe card below. Carefully remove the outer layer of skin. Or, cut the onions in half through the center vertically (pictured above). Peel the skins off, and cut off the root and the tunic (the protruding portion at the top). Doing this will help steady the onions and keep them from toppling during the cooking process. Next, crosshatch the cut portion of the onions about 1/2″ deep.
- Slices: Follow the steps above, and slice the onion into 1/2″ thick slices. You do not need to crosshatch the slices.
