Best Smoked Onion Recipes

SMOKED PORK CHOPS WITH ONION-AND-CIDER GLAZE

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Pat chops dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in 2 batches on one side only, 3 to 4 minutes per batch. Transfer chops, browned sides up, to a large shallow baking pan, reserving skillet. Bake chops until heated through, about 20 minutes.
• While chops bake, melt butter in skillet over moderate heat until foam subsides, then cook onion with sugar and salt, scraping up brown bits and stirring occasionally with a wooden spoon, until onion is softened, 8 to 10 minutes.
• Add cider and vinegar and boil mixture, stirring occasionally, until onions are tender and liquid is reduced to a glaze, about 10 minutes more. Serve chops with glaze.

SMOKED-SALMON PIZZA WITH RED ONION AND DILL

Steps:

• Preheat oven to 450°F. Place pizza crust on baking sheet. Bake until crisp at edges, about 13 minutes. Transfer crust to rack; cool to lukewarm.
• Blend cream cheese with next 4 ingredients. Season with salt and pepper. Spread cheese topping over crust, leaving 1-inch border. Top with salmon. Slice pizza and transfer to platter.

KNOCKS AND CHOPS: KNOCKWURST WITH SPICED SAUERKRAUT AND SMOKED PORK CHOPS WITH BACON, APPLE AND ONION

Steps:

• Pierce the casings of knockwurst and arrange in medium skillet. Add 1 inch of water, bring to a simmer and warm wursts through. Remove from the pan. Drain the skillet and add butter. Melt butter over medium heat. Cut each knockwurst into 1/3 and add back to the pan to crisp casings. Add sauerkraut to the pan, sprinkle in caraway, add bay leaf and peppercorns. Pour the beer into the skillet. When the beer comes to a bubble reduce heat to simmer.
• Heat a second skillet over medium high. Add oil, 1 turn of the pan and add chopped bacon. When the bacon renders its fat, add onions and saute 3 to 5 minutes, then add sliced apples and saute mixture another 2 or 3 minutes. Add smoked chops to the pan and caramelize meat on both sides, 2 or 3 minutes. Remove chops to a plate and loosely cover with foil. Pour the beer into the pan and reduce heat to a simmer.
• When you are ready to serve, cut several slices of pumpernickel in half down the middle. Place a bowl of spicy mustard alongside the pumpernickel bread for passing at the table.
• Place 2 or 3 chunks of the knockwurst on each dinner plate on a bed of spiced sauerkraut. Serve 3 pieces of smoked pork chops topped with bacon, apples and onions. Place deli style large dill or half sour pickles, German cheeses and pretzels out for an evening of uber snacking!

SMOKED SALMON & WATERCRESS SALAD WITH RED ONION-CAPER VINAIGRETTE

Steps:

• Mix lemon juice, vinegar, mustard and a big pinch of salt and pepper to taste in a 1-quart Pyrex measuring cup. Add capers and onion; toss to coat. Slowly add oil, pushing onion aside and beating with a small whisk or fork to form a thick dressing.
• Mix watercress and half the salmon in a large bowl. When ready to serve, pour dressing over watercress and salmon; toss to coat. Arrange on salad plates, garnishing each with remaining smoked salmon.

CREPES WITH SMOKED SALMON, RICOTTA, RED ONION AND CAPERS WITH LEMON CREME FRAICHE

Steps:

• For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
• For the lemon creme fraiche: Whisk together the creme fraiche, lemon zest and juice and some salt and pepper in a small bowl. Set aside.
• For the herbed ricotta and topping: Put the ricotta, chives, dill, parsley, lemon zest and some salt and pepper in a medium bowl and work together with a fork.
• Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of the crepe batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
• Lay 8 crepes on a flat surface. Smear about 1/4 cup herbed ricotta in a wide strip down the center of each. Top with 2 or 3 slices of salmon, then gather the sides of each crepe around the filling, leaving most of the filling exposed. Scatter some onion slices and capers over the filling, then drizzle some lemon creme fraiche on top. Scatter some dill fronds on top and serve.

HICKORY-SMOKED PORK CHOPS WITH BLEU CHEESE MASHED POTATOES AND CARAMELIZED PEARS AND ONION STRAWS

Steps:

• In a medium sized bowl, combine milk, rosemary, garlic and salt and pepper. Place each pork chop in the bowl and allow the meat to marinate for approximately 1/2 hour.
• Over an open-flame grill, sear each side of the pork chops until black grill marks form.
• Remove the meat from the grill. Heat a large saute pan over medium-high heat and place hickory smoking chips in the bottom of the pan. Cover the chips with a lid, which is slightly smaller than the pan, and then place each pork chop on top of the lid. This will allow the meat to smoke and become infused with the hickory flavor. Smoke the meat until it is fork tender. Serve with potatoes, pears and onion straws. Garnish with red pepper and mushroom strips.
• In a large pot, add the potatoes. Cover with water and bring to a rolling boil. Boil the potatoes until they are soft. Drain the water from the pot and place the potatoes in a medium sized bowl. Add all of the remaining ingredients to the bowl and mash together until you reach the desired creaminess. Set aside.
• In a medium sized saute pan, combine all of the ingredients over medium heat and saute until the pears soften and the sauce thickens. Set aside.
• In a medium sized bowl, combine milk, oil, salt and pepper. Slice an onion into long strips and place them into the milk mixture. Shake off any excess liquid, and then dredge the onion strips in flour. Heat oil over medium-high heat in a medium sized saute pan. Place the dredged onions into the saute pan and cook until they are brown and slightly crispy. Set aside.
• Thoroughly clean the skin of the red bell pepper. Rub olive oil lightly over the entire surface of the skin. Place the whole pepper on an open flame and roast it until the skin is blackened. Remove the pepper from the flame and rub the charred skin with a towel. Once the skin is removed, slice the pepper into thin strips and serve with the pork chops.
• Thoroughly clean the skin of the baby mushroom. Rub the entire surface generously with garlic, olive oil and salt and pepper, to taste. Place the whole mushroom into a steamer and allow it to steam for approximately 20 minutes, or until tender. Remove the mushroom from the steamer and slice into strips. Serve with the pork chops.

SMOKED GOUDA AND CARAMELIZED ONION QUESADILLAS

Steps:

• Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; sauté until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature.
• Preheat oven to 350°F. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sautéed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of melted butter.
• Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet.
• Bake until tortillas are golden and cheese melts, about 5 minutes.
• Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.

NACHOS ON THE GRILL WITH TOMATILLO-POBLANO SALSA, SMOKED TOMATO RELISH, AND GREEN ONION CREME FRAICHE

Steps:

• Preheat grill. Place a large cast iron pan on the grates of the grill and let heat for 5 minutes. Place 1/3 of the chips in the pan and top with 1/3 of the cheese. Repeat to make 3 layers. Close the cover of the grill and grill until the cheese has melted, about 5 to 7 minutes. Remove the pan from the heat and top with the 3 toppings.
• Preheat grill. Place a large cast iron pan on the grates of the grill and let heat for 5 minutes. Place 1/3 of the chips in the pan and top with 1/3 of the cheese. Repeat to make 3 layers. Close the cover of the grill and grill until the cheese has melted, about 5 to 7 minutes. Remove the pan from the heat and top with the 3 toppings.
• Tomatillo-Poblano Salsa:
• Heat the grill to high. Brush the tomatillos, poblanos, and onions with oil and sprinkle with salt and black pepper. Grill until charred on all sides, and then place the poblanos in a bowl, cover with plastic wrap, and let steam 15 minutes. Remove the skin, stem, and seeds of poblanos, and then coarsely chop and place in a blender or food processor with the tomatillos, onions, garlic and lime juice. Process until beginning to become smooth, and then add the cilantro. Process until completely smooth, and season with salt and black pepper. Pour into a serving bowl.
• Smoked Tomato Relish:
• Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Place the tomatoes on the grill and grill until charred on all sides. Remove from the grill and coarsely chop.
• Whisk together the vinegar, chipotle puree, onion, and 1/4 cup of canola oil in a medium bowl. Add the chopped tomatoes and season with salt and pepper, to taste. Let stand at room temperature for 30 minutes before serving.
• Green Onion Creme Fraiche:
• Combine creme fraiche and green onions in a medium bowl. Season with salt and pepper, to taste.

SMOKED BACON WRAPPED FRENCH VIDALIA ONION

Steps:

• 1. Peel and cut about 1/2" of the onion tops. Trim off a small amount of the bottom of onions so they stand upright.
• 2. With a spoon, scoop out a few of the inner layers of the onion leaving the majority of the outer layers.
• 3. Brush onions with olive oil.
• 4. Liberally sprinkle seasoning over each onion.
• 5. Wrap bacon slices around each onion; secure with a toothpick.
• 6. Prep smoker to 250 degrees F.
• 7. Combine basting sauce ingredients in a mixing bowl.
• 8. Put 2 tablespoons of sauce in the center of each onion.
• 9. Smoke for 2 hours.
• 10. Baste every 30 minutes.
• 11. The last 5-10 minutes, place cheese inside and around onions allowing melting.
• 12. Garnish with parsley.

SMOKED SALMON SANDWICHES WITH CAPERS AND RED ONION RELISH

Steps:

• Mix red onion, sugar, and vinegar in small bowl. Let stand 10 minutes.
• Meanwhile, mix cream cheese, chives, crème fraîche, dill, and capers in another small bowl. Spread each bread slice with about 1 tablespoon cheese mixture to cover. Divide salmon among 8 bread slices. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice. Top each of 4 salmon-topped bread slices with another salmon-topped bread slice, salmon side up. Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 4 three-layer sandwiches. Cut each sandwich into 4 triangles.

SMOKED BACON & ONION SWEET CORNBREAD

Steps:

• In a large mixing bowl, combine the cornmeal, flour, baking soda, salt and sugar. Sift together until thoroughly mixed.
• In a 12 inch cast iron skillet, fry up your 4 strips of thick cut bacon. Chop them up into small pieces and put them into separate mixing bowl.
• Chop the green onions and add them to the mixing bowl with the bacon. Now add in the milk, eggs and 2 tablespoons of the bacon grease.
• Now pour the wet ingredients into the larger mixing bowl with the dry ingredients and thoroughly mix these together. Set the batter aside.
• Get your smoker going. You'll want to get this hotter than you usually do. We'll need it up to about 375. Put your cast iron skillet in right away, so it's good and hot when you pour the batter inches I used apple wood for this cornbread, but you can use what ever wood you prefer.
• Note: Remove the water pan to allow more heat. I also had to open the side door on my Webber Smoky Mountain vertical smoker a couple of times to get it hot enough. It would start dropping back down towards 350, then I would open the door again for about 1 minute to get it moving back up.
• Once it's up to temperature, pour the batter into the skillet, close it up, and maintain this temperature as best as possible. (If you have an electric smoker, this shouldn't be any problem!).
• This should take about a half hour to cook. Stick a toothpick into the center of the cornbread. If it comes out clean, it's done. Another indicator of it being done is that the sides should start pulling away from the pan.
• Take it off and serve it up in the skillet. It will stay nice and warm sitting in the skillet!

SMOKED SALMON PIZZA WITH RED ONION AND DILL

Steps:

• Preheat oven to 450 degrees.
• Place pizza crust on baking sheet.
• Bake until crisp at edges, about 13 minutes.
• Transfer crust to rack; cool to lukewarm.
• Blend cream cheese with next 4 ingredients.
• Season with salt and pepper.
• Spread cheese topping over crust, leaving 1-inch border.
• Top with salmon.
• Slice pizza and transfer to platter.

SMOKED HAM, GRUYERE AND CARAMELIZED ONION FRITTATA

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, whisk together eggs, cream, Gruyere cheese, salt, and pepper until foamy. Melt butter in a cast iron pan over medium heat. Add the onion and potatoes and cook thoroughly. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham.
• Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Shower with grated Parmesan and serve garnished with sour cream and chives.

SMOKED TURKEY, BLUE CHEESE, AND RED ONION SANDWICHES

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté until soft and lightly browned, breaking up onion rings, about 8 minutes. Remove from heat; stir in vinegar and season to taste with salt and pepper.
• Chop enough arugula to measure 1 cup; place in medium bowl. Mix in mayonnaise. Season with salt and pepper. Spread about 11/2 tablespoons arugula mayonnaise over each cut side of bread. Divide turkey slices among 4 bread slices. Top with crumbled blue cheese, dividing equally. Top with red onions, then whole arugula leaves and bread.

SMOKED SALMON AND CARAMELIZED ONION STUFFED CELERY STALKS

Steps:

• In a saute pan, heat olive oil over medium heat. Add onion slices; reduce heat to low. Cook, stirring occasionally, 15 minutes. Add sugar. Cook, stirring occasionally, until onions are caramelized, about 30 minutes. Remove from heat; set aside.
• In a medium bowl combine cream cheese and horseradish; divide mixture between 2 bowls. Coarsely chop one-quarter of the salmon, add to half the cheese mixture; add dill, and mix. Cut remaining salmon into thin slivers; set aside. Fill half the celery with mixture. Garnish each with a sliver of salmon and a dill tip or two. Fill remaining celery with remaining cheese mixture, garnish with reserved caramelized onions, and serve.

RYE TOASTS WITH SMOKED SALMON, CUCUMBER, AND RED ONION

Steps:

• Preheat oven to 325 degrees. Toast bread slices in oven on a baking sheet, turning once, until golden, about 10 minutes.
• Spread 2 teaspoons cream cheese on each toast. Divide cucumber, salmon, onions, and capers among toasts; season with pepper. Squeeze lemon juice on top.

SMOKED ONION RECIPE

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.

SMOKED SALMON, DILL & ONION TART

Steps:

• Heat oven to 200C/fan 180C/gas 6. On a floured board, roll out the pastry to about the thickness of a £1 coin. Press into a 20cm tart tin with a removable bottom. Line the pastry with greaseproof paper and fill with baking beans. Bake for 20-25 mins until the sides of the pastry turns golden brown. Remove the baking beans and greaseproof paper and prick all over the base and sides of the pastry with a fork. Put the tart shell back into the oven for another 10 mins until the base is cooked and the pastry is biscuity brown all over. Leave to cool on a wire rack.
• In a saucepan, cook the onions in the olive oil for 5 mins until soft. Season with salt and pepper if you like, and set aside to cool. Stir together the lemon juice and crème fraîche, and then set aside.
• Assemble the tart: spread the onion over the base and arrange the smoked salmon pieces on top. Sprinkle over the capers, dill and lemon zest. Keep the tart in its tin, cover with cling film or foil and refrigerate until serving, drizzled with crème fraîche.

SMOKED GOUDA AND CARAMELIZED ONION QUESADILLAS

Steps:

• Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; saute until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature.
• Preheat oven to 350ºF. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sauteed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortillas with some of melted butter. Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet.
• Bake until tortillas are golden and cheese melts, about 5 minutes.
• Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.

SMOKED PAPRIKA CHICKEN THIGHS WITH POTATO AND ONION

Steps:

• Preheat oven to 375 degrees F.
• Combine the olives, lemon zest and garlic in a small bowl. Set aside.
• Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl.
• Lay the chicken thighs skin-side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone. Add the boned chicken thighs to the paste and massage to coat.
• Thinly slice the potatoes on a mandoline, about 1/4-inch thick. Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan and sprinkle with the remaining 3/4 teaspoon salt.
• Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh. Arrange the chicken thighs, skin-side up, on a cooling rack and set the rack over the potatoes and onion in the half sheet pan. Bake until the skin is crispy and the potatoes are tender, 55 to 60 minutes. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes. Serve immediately.