Recipe courtesy of Brad Fosseen
Episode: Sandwiches Plus
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Total:
1 hr 35 min
Active:
15 min
Yield:
20 servings
Level:
Easy
Total:
1 hr 35 min
Active:
15 min
Yield:
20 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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