YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
Brad Prose of Chiles & Smoke has something to supercharge your next burger — Spicy Tennessee Onions!
“Add a Southern flair to your upcoming barbecue with this easy recipe for Spicy Tennessee Onions, oozing with molten cheese and smoky flavor. These are perfect as a side dish or a zesty condiment. Pile them high on a smoked burger, serve them next to a juicy reverse-seared tri-tip, or dive in and eat them with a fork. Just be warned, these are deliciously addictive.”
Thanks, Brad!
—
Recipe from @ChilesAndSmoke on Instagram
https://www.instagram.com/chilesandsmoke/
https://www.chilesandsmoke.com
INGREDIENTS
- 3 sweet Vidalia onions
- 1 large shallot
- 1 large red onion
- 2 tablespoons Sedona Sand All-Purpose Rub
- 6 tablespoons unsalted butter, sliced thin (8 pats)
- 2 cups shredded cheddar cheese
- 2 cups shredded pepper jack
INSTRUCTIONS
-
Preheat your pizza oven to 350°F.
-
Slice onions to about ¼-inch thick rings, separating all of the layers. Lay them into a large casserole dish about 9 x 13”.
-
Prepare the casserole. Add the slices of butter evenly over the top. Sprinkle the seasoning evenly over the onions and butter. Add the shredded cheese on the top, completely covering the onions. Use additional cheese if needed.
-
Bake the onion dish. Place the casserole dish into the oven and cook for about 30 minutes.
-
Check the doneness, cooking for a few more minutes if the cheese needs to melt more, or if you prefer additional char on the top.
-
(optional) Use the oven broiler for a crispy crust. This is especially helpful if you are not using a pizza oven, and are using a pellet grill instead.
-
Cover with foil to keep warm until serving. The onion casserole can easily be reheated in the oven at 300°F for a few minutes.
Brad Prose of Chiles & Smoke has something to supercharge your next burger — Spicy Tennessee Onions!
“Add a Southern flair to your upcoming barbecue with this easy recipe for Spicy Tennessee Onions, oozing with molten cheese and smoky flavor. These are perfect as a side dish or a zesty condiment. Pile them high on a smoked burger, serve them next to a juicy reverse-seared tri-tip, or dive in and eat them with a fork. Just be warned, these are deliciously addictive.”
Thanks, Brad!
—
Recipe from @ChilesAndSmoke on Instagram
https://www.instagram.com/chilesandsmoke/
https://www.chilesandsmoke.com
INGREDIENTS
- 3 sweet Vidalia onions
- 1 large shallot
- 1 large red onion
- 2 tablespoons Sedona Sand All-Purpose Rub
- 6 tablespoons unsalted butter, sliced thin (8 pats)
- 2 cups shredded cheddar cheese
- 2 cups shredded pepper jack
INSTRUCTIONS
-
Preheat your pizza oven to 350°F.
-
Slice onions to about ¼-inch thick rings, separating all of the layers. Lay them into a large casserole dish about 9 x 13”.
-
Prepare the casserole. Add the slices of butter evenly over the top. Sprinkle the seasoning evenly over the onions and butter. Add the shredded cheese on the top, completely covering the onions. Use additional cheese if needed.
-
Bake the onion dish. Place the casserole dish into the oven and cook for about 30 minutes.
-
Check the doneness, cooking for a few more minutes if the cheese needs to melt more, or if you prefer additional char on the top.
-
(optional) Use the oven broiler for a crispy crust. This is especially helpful if you are not using a pizza oven, and are using a pellet grill instead.
-
Cover with foil to keep warm until serving. The onion casserole can easily be reheated in the oven at 300°F for a few minutes.
