Recipe courtesy of Brad Fosseen

Smoked Onion Recipe

  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 1 hr
  • Yield: 20 servings
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5 cups hickory wood chips (or chips of your choice)

5 medium onions, or 4 cups smoked onions

4 cups mayonnaise

2 cups sour cream

1 cup milk

3 tablespoons Worcestershire sauce

2 tablespoons black pepper

1 tablespoon sugar

1 tablespoon salt, plus more for seasoning

1/2 teaspoon liquid smoke


  1. 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.

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