We’re sweet onion junkies and whenever beef is on the grill, so are a pile of onion slices. At first, we just served them with Mexican fajita feasts, but then quickly found that their sweet, salty, smoky, soft, and crisp qualities turned plain old burgers into chopped steak and added richness and depth to all kinds of meats. Now that we’ve become cheaters, so have the onions. Charred in the oven, these smoky sweet onions are just what cheater brisket needs on the side. Days later diced leftover onions end up in all kinds of meals like a weekend fridge scramble, hash browns, baked beans, and green beans. Georgia’s Vidalia onions are a big thing in Tennessee, and we’re seeing more and more varieties of sweet onions from Texas and Washington. Take your pick, but any yellow or white onion will do the job.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
HEAT the oven to 450°F.
Step 2
CUT the onions into 1/2-inch slices, separate them into rings, and place them in a large roasting pan. Toss with the oil, bottled smoke, and salt to taste.
Step 3
ROAST for 20 minutes, or until the onions are soft and golden brown.
Skillet Onions
Step 4
Make these when you’re not cooking for a crowd or don’t want to turn on the oven. Cut 2 large sweet onions into 1/2-inch slices. Heat 2 tablespoons of vegetable or olive oil in a heavy skillet. Add the onions and cook, stirring constantly, for 3 to 5 minutes. Stir in a tablespoon of bottled smoke, a pinch of salt, and a pinch of sugar. Cook for an additional 2 to 3 minutes. The onions can be made ahead and reheated in the skillet just before serving.
