House Onions
Humble bulbs undergo a total flavor shift by slow-melting into a signature, garlic-infused fat. The heat coaxes out natural sugars while drawing in an unmistakable essence of backyard woodsmoke. It yields a intensely savory, mahogany topper that anchors any morning or evening plate.
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Ingredients
Instructions
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Fire up the Traeger to 325 F with hickory or pecan pellets and preheat a 12-inch cast iron skillet directly on the grates for 10 minutes.
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Melt the roasted garlic butter in the hot skillet.
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Add the sliced onions, salt, and pepper to the skillet and toss to coat every layer in the fat.
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Close the lid and smoke for 60 minutes, stirring thoroughly every 15 minutes.
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Remove when the onions are completely collapsed, jammy, and a deep mahogany brown.
Note
- Slice from root to stem instead of across the equator so the onion strands hold their shape during the long cook.
- Keep an eye on the edges during the last 15 minutes; if they dry out too fast, splash in a tablespoon of water or beef stock to deglaze the pan.
