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Smoked Vidalia onions

Legume
Legume Posts: 14,602
Bought a big bag of onions yesterday, more than we would use fresh, so I tossed five on the egg after some ribs finished cooking, skin and all.  They ran at 325 for a little over an hour, then I pulled them and put them in a foil covered bowl to cool overnight.

Peeled this morning, froze a couple and have one soaking in balsamic right now.  Not super smoky as the chunks in the fire were long gone.  Smoke is subtle, taste is great.  They didn’t get mushy, so they’ll tolerate more cooking when I decide to use them.


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