Smoked onions
Perfect for a high tea
Ingredients
- 1 kg onions
- Olive oil
- Salt and pepper
- Smoking wood of your choice
Instructions
- 1
For a fuller smoky flavor, cut the onions vertically in half through the root, keeping the skin on. If you prefer a more subtle taste, or want to smoke them more slowly, leave the onions whole with the skin on.If you've halved the onions, brush the cut surface with some bio extra vierge olijfolie. Season with salt and pepper. Whole onions can be smoked as they are.Place the wood chips in the rookoven. Once the smoker reaches a temperature of about 90°C you can put the onions in. Smoke the onions for 20 to 50 minutes until they have the desired smoky flavor. Experiment to find what you like best!Store the onions airtight in the refrigerator and wait 2 days before using.
Cook it from the original
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