Kosher salt and fresh cracked black pepperto taste
Smoking wood of choicewe have used mesquite and cherry wood
For the Dip:
Kosher salt and freshly cracked black pepperto taste
½cupsmoked oniondiced or minced (see notes)
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!!
Texture: the texture is all about personal preference and does not have any effect on the final product. I have made this dip with a medium dice and finely minced it with a mini food processor. The consistency of the dip is about the same either way, with texture being the only difference.Leftover Smoked Onion: You probably will not need all of the smoked onion for the dip. Use smoked onions to top steak, pork chops, or even pizza. Add them to soups, stews, casseroles, or to any recipe that calls for sauteed onion.Storage: Store the onion dip in an airtight container for up to a week.
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