Smoke/Roasted Onion Purée
Yield - about 2 Cups
4 WHOLE LARGE YELLOW ONIONS
Preheat Smoker to 300F. Arrange onions on a sheet pan to insure that none are touching each other. Smoke/Roast Onions until they are tender. (about 45 minutes to an hour). Allow the onions to cool, gently separate skins from meat, squeeze the onion meat into a blender. It is important that all onion skin and any hard areas be removed and not included in the purée. Blend meat until a fine purée is achieved.
NOTE! Smoked onions are great, but this recipe will also work if you are just interested in making an onion puree, just roast the onions (Skin on) in an oven rather than a smoker.
Smoke/roast onions along with other meats and with garlic pods, the aromas produced by the
onions and garlic will greatly enhance the flavor of most smoked meats and seafood.
Smoking time will vary depending on meat smoking temperature. It is also very important
that the onions be protected so that no meat juices drip on them.
Pecan, Apple, Cherry, Mesquite, Hickory
Onion purée can be
used in many dishes, whenever you need minced onions think to use these
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: April 08, 2008.