Stove Top Smoker Not Your Mothers Onion Dip Recipes

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.

STOVE TOP SMOKER NOT YOUR MOTHER'S ONION DIP

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.

STOVE TOP SMOKER SMOKED ONIONS

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.