This creamy smoked onion dip has all the savory tang of traditional onion dip, but sweet pops of smoky onion will cause you to double-dip!
I’ve wanted to try smoked onions to make smoked onion dip for a long time. I finally got my chance a few weeks ago. It was definitely worth the wait.
It’s hard not to double-dip this smoked onion dip! The onions are peeled, scored, and cored, then placed on the grill or smoker whole inside a cast iron pan with a dollop of butter and seasoned with salt and pepper. The onions slowly smoke and cook over indirect heat until they are caramelized and golden brown.
Now you could stop right there and use these onions to the top just about any protein you have cooking on the grill or smoker with it.
Everyone who has tried this dip loves it. We first made it for some friends we had over for “dip night. A couple of days later, David took a batch of smoked onion dip to work. I was shocked when I received a text from David at 7:30 in the morning saying that his coworkers were already devouring the dip. One coworker put it on his salad, and another said he’d eaten so many potato chips that his face was probably going to break out…lol!.”
This onion dip is good after you first make it. However, if you can stand the wait, this dip is ten times better if you can wait a couple of days for the flavors to meld in the refrigerator.
Let’s smoke onions for smoked onion dip!
What Onions Are Best for Smoking?
- You could probably use about any variety of onions you like. For best results, use yellow, sweet, or Vidalia onions. They are the sweetest and complement almost any dish you put them in.
- Look for firm, unbruised onions with a clean papery peel.
- If smoking multiple onions, they should be equal in size to cook at the same amount of time.
What Wood Is Best for Smoking Onions?
Onions like smoke, so use any smoking wood you want. We have used mesquite and cherry wood. Both of these types of wood are at opposite ends of the wood smoking spectrum, and both turned out great.
How to Make Smoked Onion Dip
Prepare the Onions for Smoking:
- Slice off the root portion of the onion to create a flat surface on the bottom of the onion so it will rest flat in the pan without wobbling around.
- Slice off the stem portion of the onion about ¼ inch down so that the top is flat.
- Peel off the outer layer of skin. Slit with a knife if necessary.
- Cut a crosshatch pattern about ¼ to ½ inch deep into the top of the onion.
- Cut the core out of the middle about ½ inch deep.
- Place the onion in a cast iron pan or aluminum pan. You could also use aluminum foil if you don’t have a grill-safe pan.
- Plug the core of the onion with butter (A melon baller makes the perfect shape!) and season liberally with salt and pepper.
Setup the Grill or Smoker:
Set up the grill or smoker for indirect grilling and preheat to 225 to 250 degrees F.
How to Smoke Onions:
Grill / Smoking Temperature: 225 to 250 degrees F.
Indirect Heat: Position the onions over the cool zone of the grill or smoker away from the heat source.
Smoking Time: Smoke the onion for 60 to 90 minutes or until it looks golden brown. At his point, stop the wood smoke or cover the pan with foil. Continue to cook the onion over indirect heat until soft; about 2 hours. DO NOT smoke the onion any longer than 90 minutes, or the smoke flavor may become too overwhelming.
Eat the smoked onion as is or continue reading to make smoked onion dip…
Cool the Onion:
The onion has to be cool or room temperature before making the onion dip. Allow the onion to cool for 30 minutes to 1 hour.
Make the Onion Dip:
- Remove the outer skin from the cooled onion, which becomes paperlike during the smoking process: discard.
- Dice or mince the smoked onion to the desired consistency. (Be careful; the onions are slippery. A mini food processor works great for chopping the onion.)
- Whisk together the sour cream, mayonnaise, and Worcestershire sauce, until smooth. Season with salt and pepper to taste.
- Stir in the smoked onion with a spoon or spatula until well incorporated. The dip will seem thin but will thicken once refrigerated.
Cover and refrigerate for at least two hours to allow the dip to thicken and the flavors to meld. For best results, make it two days before eating; the cold refrigeration brings out the smoke!!
WATCH OUR VIDEO ON HOW TO MAKE SMOKED ONION DIP:
Other Uses for Smoked Onions
You probably will not need all of the smoked onion for the dip. Use any leftover smoked onions to top steak, pork chops, or even pizza. Add them to soups, stews, casseroles, or to any recipe that calls for sautéed onion.
Make this dip for your next cookout or family gathering. They will clean out the bowl!
If you try this recipe, let us know. We love hearing from you and learning about what you have cooking in your kitchen. Comment below!
Smoked Onion Dip
Useful Equipment:
- Mellon Baller
Ingredients
For the Smoked Onion:
- 1 medium sweet onion
- 1 tablespoon butter
- Kosher salt and fresh cracked black pepper to taste
- Smoking wood of choice we have used mesquite and cherry wood
For the Dip:
- ¾ cup sour cream
- ½ cup mayonnaise
- ¼ teaspoon garlic powder
- 1 dash Worcestershire Sauce
- Kosher salt and freshly cracked black pepper to taste
- ½ cup smoked onion diced or minced (see notes)
Instructions
Preheat the Grill or Smoker:
- Set up the grill or smoker for indirect grilling and preheat to 225 to 250 degrees F.
Prep the Onion:
- Slice off the root portion of the onion to create a flat surface on the bottom of the onion so it will rest flat in the pan without wobbling around.
- Slice off the stem portion of the onion about ¼ inch down so that the top is flat.
- Peel off the outer layer of skin. Slit with a knife if necessary.
- Cut a crosshatch pattern about ¼ to ½ inch deep into the top of the onion.
- Cut the core out of the middle about ½ inch deep.
- Place the onion in a cast iron pan or aluminum pan. You could also use aluminum foil if you don’t have a grill-safe pan.
- Plug the core of the onion with butter and season liberally with salt and pepper.
Smoke the Onion:
- Smoke the onion over indirect heat at 225 to 250 degrees for about 60 to 90 minutes or until it looks golden brown. At his point, stop the wood smoke or cover the pan with foil. Continue to cook the onion over indirect heat until soft; about 2 hours. DO NOT smoke the onion any longer than 90 minutes, or the smoke flavor may become too overwhelming.
Cool the Onion:
- Remove the onion from the grill or smoker and allow it to cool for 30 minutes to 1 hour.
Prepare the Dip:
- Remove the outer skin from the onion, which becomes paperlike during the smoking process: discard. Dice or mince the smoked onion to the desired consistency. (Be careful; the onions are slippery. A mini food processor works great for chopping the onion!)
- In a medium bowl, whisk together the sour cream, mayonnaise, Worcestershire sauce, and salt and pepper until smooth. Season with salt and pepper to taste. Stir in the smoked onion with a spoon or spatula until well incorporated. The dip will seem thin but will thicken once refrigerated.
- Cover and refrigerate for at least two hours to allow the dip to thicken and the flavors to meld. For best results, make it two days before eating; the cold refrigeration brings out the smoke!!
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