STOVE TOP SMOKER SMOKED ONIONS
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"
Provided by TxGriffLover
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts :
SMOKED ONION RECIPE
Provided by Food Network
Time 1h35m
Yield 20 servings
Number Of Ingredients 10
Steps:
- Soak the hickory chips in water for 30 minutes, and then drain. Place the soaked chips in a stovetop smoker or outdoor smoker over medium-high heat. Peel and quarter the onions and place in a perforated pan. Cover with tin foil, poke a few holes in it, place in the smoker, and smoke for 1 hour. Your onions should be soft and have a nice brown color. Tasting the onions for smoke flavor is the best way to check for doneness, not all smokers are the same. When the onions are smoked, transfer to a food processor and puree until smooth. Cool. Combine with the rest of the ingredients. Mix well and taste for salt.
BASIC SMOTHERED STEAK AND ONIONS
I have not tried this one yet, but my friend Anni who gave it to me is an excellent cook so I have no doubt it's wonderful!
Provided by AnOkie2
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the flour, salt and pepper together.
- Pound this mixture into the meat well.
- Cut the meat into 4-6 pieces.
- Heat the oil in a heavy skillet and cook the steaks in batches over medium-high heat until brown on both sides.
- Remove the meat and reduce the heat to medium.
- Add the onions and cook until limp and golden.
- If the pan is dry, add a few tablespoons of water to the skillet.
- Lay the meat over the onions and add the bay leaves, thyme, beer and beef stock.
- Cover tightly and reduce the heat to low.
- Simmer gently for 30-40 minutes until the meat is very tender.
- Do not let it boil.
- Remove the bay leaves and adjust the seasoning with salt and pepper.
- If the sauce is too thin, remove the meat and raise the heat; boil until the liquid thickens slightly.
- Serve the steaks topped with the onions and sauce.
- This is good served with either mashed potatoes or buttered noodles.
STOVE TOP SMOKER NOT YOUR MOTHER'S ONION DIP
This quick onion dip gets its light, clean flavor and a hint of sweetness from smoked Vidalia onions. Dip into this with potato chips or warm blue corn chips, or use as a baked potato topper or accompaniment to meat loaf. From the cookbook, "Smokin"
Provided by TxGriffLover
Categories Onions
Time 35m
Yield 3 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- Smoke the onion (see related recipe) and cool to room temperature.
- Chop the onion finely, or use a food processor.
- Stir in the sour cream, mayonnaise, Worcestershire, pepper, and chopped onions together in a small bowl until blended.
- Season to taste with salt.
- Chill the dip at least 8 hours or up to two days.
- Bring the dip to room temperature 1 hour before serving.
Nutrition Facts : Calories 81.4, Fat 7, SaturatedFat 3.2, Cholesterol 11.4, Sodium 74.5, Carbohydrate 4.3, Fiber 0.2, Sugar 1.2, Protein 0.9
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