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House Onions

Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Difficulty: Beginner
Servings: 8
Best Season: Suitable throughout the year
Description

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.

Ingredients
  • 3 EA large yellow onions, sliced pole to pole, 1/4-inch thick
  • 1/4 cup Brinner Butter (see recipe) (57 g)
  • 1/2 tsp kosher salt
  • 1/4 tsp coarse black pepper
Instructions
  1. 1
    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.
  2. 2
    Melt the roasted garlic butter in the hot skillet.
  3. 3
    Add the sliced onions, salt, and pepper to the skillet and toss to coat every layer in the fat.
  4. 4
    Close the lid and smoke for 60 minutes, stirring thoroughly every 15 minutes.
  5. 5
    Remove when the onions are completely collapsed, jammy, and a deep mahogany brown.
Note
  1. Slice from root to stem instead of across the equator so the onion strands hold their shape during the long cook.
  2. 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.
Read it online: https://brinnerbites.com/recipe/house-onions/