YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
The Kitchen Whisperer’s Ways To Use Smoked Caramelized Vidalia Onions
- Side Dishes – Yes, serve this on the side with a veggie meal or with a steak
- Toppings – Add to a burger, pizza, grilled chicken, or pork chops
- Fillings – Add to a meatloaf or meatball recipe
- Dips – Onion dips
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Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer
INGREDIENTS
- 2 large Vidalia onions
- 2 Tablespoons olive oil
- 4 Tablespoons butter, unsalted
- 2 Tablespoons Chupacabra
- Chop Haus seasoning
INSTRUCTIONS
- Preheat the Yoder Smokers YS640 to 250F.
- Slice the onions by removing the top and bottom ends, then slice in half. Peel off the skin. Using a small cookie scoop, scoop out a small divot in the center of each onion half.
- Place the onions into a heat-safe dish, scoop side up. Drizzle some olive oil over each onion. Sprinkle the onion with the Chupacabra Chop Haus seasoning, add a pat of butter atop each onion, and sprinkle over a little more of the seasoning.
- Place in the smoker, (I went with the lower rack as I was making another recipe on the top rack).
- Smoke for about 2-2.5 onions. This will depend greatly on the size of the onion. The onion should be pierced really easily with a sharp knife.
- Remove from the smoker, remove the outer “skin” on each onion as that will dry out and get leathery/tough.
- Now, use the smoked onions in your favorite recipe, or yes, serve as a side dish.
The Kitchen Whisperer’s Ways To Use Smoked Caramelized Vidalia Onions
- Side Dishes – Yes, serve this on the side with a veggie meal or with a steak
- Toppings – Add to a burger, pizza, grilled chicken, or pork chops
- Fillings – Add to a meatloaf or meatball recipe
- Dips – Onion dips
—
Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer
INGREDIENTS
- 2 large Vidalia onions
- 2 Tablespoons olive oil
- 4 Tablespoons butter, unsalted
- 2 Tablespoons Chupacabra
- Chop Haus seasoning
INSTRUCTIONS
- Preheat the Yoder Smokers YS640 to 250F.
- Slice the onions by removing the top and bottom ends, then slice in half. Peel off the skin. Using a small cookie scoop, scoop out a small divot in the center of each onion half.
- Place the onions into a heat-safe dish, scoop side up. Drizzle some olive oil over each onion. Sprinkle the onion with the Chupacabra Chop Haus seasoning, add a pat of butter atop each onion, and sprinkle over a little more of the seasoning.
- Place in the smoker, (I went with the lower rack as I was making another recipe on the top rack).
- Smoke for about 2-2.5 onions. This will depend greatly on the size of the onion. The onion should be pierced really easily with a sharp knife.
- Remove from the smoker, remove the outer “skin” on each onion as that will dry out and get leathery/tough.
- Now, use the smoked onions in your favorite recipe, or yes, serve as a side dish.
