SMOKED ONIONS

SMOKED ONIONS


2 large vidalia onions, peeled and quartered
3 tablespoons of extra virgin olive oil (45ml)
3 handfuls of cherry wood chips

Place 1 handful of wood chips (if cooking on a gas grill or all if using a charcoal grill) in water to soak for 30 minutes.

Peel and quarter onions keeping the root end intact. Drizzle the onion quarters with oil.

Prepare the barbecue for indirect grilling. Preheat the grill to high heat on one side.

Build smoke pouch. If using a gas grill, squeeze the excess water from the wood chips and place in the center of a large piece of foil. Add the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Place directly over high heat source of the grill, close the lid and wait for smoke.

If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.

When smoke starts to billow out, reduce the heat, quickly lift the lid, oil the grill and place the onions on the cool side of the barbecue. Close the lid and leave to smoke for 1 hour.

Serve with dressing.

Dressing
¼ cup of fresh cilantro, chopped (60ml)
½ cup of fresh parsley, chopped (125ml)
10 fresh basil leaves
3 anchovy fillets
2 teaspoons of capers (10ml)
2 tablespoons of the caper brine (30ml)
4 tablespoons of red wine vinegar (60ml)
1/3 cup of olive oil (75ml)

Place cilantro, parsley, and basil in blender and blitz. Continue to blend and gradually add anchovy fillets, capers, brine, and vinegar. Add oil last in a slow stream until you reach the desired thickness.

Place the dressing in the fridge for a minimum of 30 minutes. Bring the dressing back to room temperature before drizzling over the smoked onions.

Yield: 6 servings

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