Stove Top Smoker Smoked Onions
The smell of smoked onions instantly transports me back to summer barbecues at my grandparents’ house. My grandfather, a man of few words but immense culinary intuition, would always have a huge pile of smoked onions ready to top burgers, sausages, or just eat straight off the grill. The sweet, smoky aroma was intoxicating, and even as a kid, I knew there was something special about those unassuming onions – a perfect blend of simplicity and profound flavor that only comes from slow, deliberate cooking. I can still picture him, tongs in hand, carefully arranging the onion slices on the smoker, a contented smile on his face. This recipe brings back those cherished memories, adapting his larger smoker method to a convenient stovetop version that anyone can enjoy, any time of year.
Recipe Overview
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Servings: 4
- Dietary Type: Vegan, Gluten-Free
Ingredients
- 2 medium onions, sliced about 1/2-inch thick (about 12 slices)
- 2 tablespoons wood chips (apple or corncob)
- Olive oil
- Salt
- Pepper
Equipment Needed
- Stove top smoker
- Knife
- Cutting board
- Pastry brush (optional)
Instructions
- Begin by preparing your onions. Trim the root end from the onions and peel away the papery skin and outermost ring. This step is important for removing any tough or bitter layers.
- Carefully slice the onions as evenly as you can, aiming for slices just under a half-inch thick. Transfer the sliced onions to the smoker rack as you work, trying to keep the slices intact. Uniform slices will ensure even cooking.
- Season the onions by brushing them lightly with olive oil. This helps the salt and pepper adhere and promotes browning. Then, sprinkle the onion slices liberally with salt and pepper, adjusting to your taste.
- Place the wood chips according to your smoker’s instructions. For most stove top smokers, this involves placing them in the bottom of the pan, under the rack.
- Smoke the onions with the apple or corncob chips over medium heat until they are lightly browned and tender, about 20 minutes. Remember, cooking times may vary based on your stovetop and smoker.
- Check for doneness after 15 minutes. The onions should be soft and slightly translucent with a visible smoke ring. If they are still too firm, continue smoking for another 5 minutes, checking frequently.
- Carefully remove the smoked onions from the smoker and let them cool slightly before serving.
Expert Tips & Tricks
- Uniformity is Key: Strive for uniform onion slices, as this ensures even cooking and prevents some slices from being overcooked while others remain underdone.
- Don’t Overcrowd the Smoker: If you’re making a large batch, work in batches to avoid overcrowding the smoker. Overcrowding will prevent the smoke from circulating properly, resulting in unevenly smoked onions.
- Wood Chip Selection: Apple wood chips impart a subtle sweetness that complements the onions beautifully. Corncob chips offer a milder, more neutral smoky flavor. Experiment to find your preferred wood.
- Control the Heat: Keep the heat at a steady medium. Too high, and the onions will burn before they fully absorb the smoke flavor. Too low, and they’ll take too long to cook.
- Pre-Soaking Wood Chips: Some smokers recommend soaking the wood chips in water for 30 minutes before use. This can help them smolder longer and produce more smoke. However, for a stove top smoker, this is often not necessary and may even cause excessive steam. Check your smoker’s instructions.
Serving & Storage Suggestions
Serve the smoked onion slices warm with grilled meat or poultry. They also make a fantastic addition to salads, sandwiches, or dips. Chopped, they can be incorporated into omelets, frittatas, or even added to pizza toppings.
Leftover smoked onions can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage, although the texture may soften slightly upon thawing. To reheat, sauté them briefly in a pan with a little olive oil or microwave them for a short period.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 60 kcal | 3% |
| Total Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 0mg | 0% |
| Sodium | 50mg | 2% |
| Total Carbohydrate | 8g | 3% |
| Dietary Fiber | 1g | 4% |
| Sugars | 4g | – |
| Protein | 1g | 2% |
Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.
Variations & Substitutions
- Sweet Onions: Using sweet onions like Vidalia or Walla Walla will result in a sweeter, milder smoked onion. These are particularly delicious when eaten on their own.
- Red Onions: Red onions offer a slightly sharper flavor and a beautiful color.
- Spicy Onions: Add a pinch of cayenne pepper or red pepper flakes to the onions before smoking for a touch of heat.
- Garlic Infusion: Add a few minced garlic cloves to the onions during the last 5 minutes of smoking for a garlicky twist.
- Herb Enhancement: Toss the onions with fresh herbs like thyme or rosemary before smoking for added flavor.
FAQs (Frequently Asked Questions)
Q: Can I use different types of wood chips?
A: Absolutely! Apple and corncob are recommended, but you can experiment with other fruit woods like cherry or pecan for different flavor profiles.
Q: How do I know when the onions are done?
A: The onions are done when they are tender, slightly translucent, and have a visible smoke ring. They should easily yield to gentle pressure.
Q: My onions are burning on the bottom. What am I doing wrong?
A: The heat is likely too high. Reduce the heat to medium or medium-low and check the onions more frequently.
Q: Can I smoke the onions in advance?
A: Yes, smoked onions can be made a day or two in advance and stored in the refrigerator. Reheat gently before serving.
Q: What can I do with the leftover smoked onions?
A: Smoked onions are incredibly versatile! Use them in omelets, sandwiches, salads, pizzas, or as a topping for grilled meats. You can even blend them into dips or sauces for a smoky flavor boost.
Final Thoughts
The beauty of this recipe lies in its simplicity. With just a few ingredients and minimal effort, you can transform ordinary onions into something truly special. The stove top smoker brings the magic of outdoor grilling indoors, allowing you to enjoy the smoky flavor year-round. So, gather your ingredients, fire up the smoker, and prepare to be amazed by the depth of flavor that these humble smoked onions can deliver. Don’t be afraid to experiment with different wood chips, seasonings, and serving suggestions to create your own signature smoked onion masterpiece. And most importantly, share your culinary creation with friends and family – they’ll be sure to thank you! Consider pairing these smoked onions with a juicy grilled steak or a hearty lentil soup for a truly satisfying meal. Bon appétit!