If you love caramelized onions, you need to try these smoked onions!
Not only are smoked onions easy to make, but they are also packed with a delicious, smoky flavor. We’ve used these onions on burgers, steaks, tacos, dips, soups, and much more. The best part is that this is a 4 ingredient recipe!
What is the best time and temperature for smoking onions?
We recommend smoking onions at 225 degrees for 60-90 minutes. Duration makes all the difference, especially for texture and flavor. For onions with a little bite, leave them in the smoker for 45-60 minutes. For soft onions, cook them for 90 minutes. We do not recommend cooking longer than 90 minutes.
What type of wood to use for smoking onions?
Use a milder wood like apple or any fruitwood. 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
- 1 1/2 tablespoons olive oil
- salt and black pepper to taste
- A disposable aluminum pan or large cast-iron skillet
How to cut the onions
There are a few ways that you can cut the onions to fit your needs.
- 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.
How to make smoked onions
- Preheat your grill 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.
- Store leftover onions in the refrigerator for 7 days, or freeze for up to 8 weeks.
What type of onions can you use for smoked onions?
You can use a variety of onions for this recipe, including white, Vidalia, red, shallots, or larger cippolini onions. You will need to adjust the cooking time for smaller varieties like shallots and cippolini.
Like this recipe? 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.
