Smoked Onion Soubise Recipes

SMOKED ONION RECIPE

Steps:

• Soak the hickory chips in water for 30 minutes, and then drain. Place the soaked chips in a stovetop smoker or outdoor smoker over medium-high heat. Peel and quarter the onions and place in a perforated pan. Cover with tin foil, poke a few holes in it, place in the smoker, and smoke for 1 hour. Your onions should be soft and have a nice brown color. Tasting the onions for smoke flavor is the best way to check for doneness, not all smokers are the same. When the onions are smoked, transfer to a food processor and puree until smooth. Cool. Combine with the rest of the ingredients. Mix well and taste for salt.

SMOKED-ONION SOUBISE*

Steps:

• Preheat the oven to 325 degrees. Spread 1/2 cup small, dry hardwood chips over the bottom of the smoker, then place the drip tray and rack directly on the chips. To jury-rig a smoker, line a wok or disposable aluminum baking pan with heavy-duty foil and spread with dry wood chips; top with another layer of foil (to catch drips) and a rack. Cover the wok or pan by sealing it tightly with a lid or sheet of foil. Place a sheet of foil on the smoker rack, poke holes all over. In a well-ventilated area, set the smoker over high heat. When smoke rises from all sides, spread the onion over the foil. Cover and smoke for 45 seconds. Remove the onion. In a saucepan of boiling water, cook the rice for 3 minutes; drain. In an enameled cast-iron casserole, melt the butter. Add the onion and cook over medium heat until softened. Add the rice, cream and nutmeg and bring to a boil. Cover and bake until the onion is tender, 30 minutes. Increase the oven temperature to 400 degrees. Stir the cheese into the onion and bake for 5 minutes. Season with salt and pepper; garnish with chives.

SAUCE SOUBISE (ONION SAUCE)

Steps:

• Cook the onions in 2 T of butter until they are very soft (about 12 minutes). They should not brown. (In France they puree the onions for a more refined sauce.) At this point it's your choice.
• In a saucepan, melt the other 2 T of butter & incorporate the flour, stirring over low heat for 2 minutes.
• Gradually whisk in the milk, blending well after each addition. Cook the sauce over low to medium heat until it thickens & comes just to a boil. Remove from heat & stir in the cooked onions & heavy cream.

SMOKED PORK TENDERLOIN WITH SMOKED ONION SOUBISE RECIPE - (4/5)

Steps:

• PORK: Mix bourbon, soy sauce, sugar, lj and rosemary sprigs in ziploc bag. Add pork and let marinate 1.5 hours or more. Oven 375. Sear meat in skillet, season with S & P and put in oven for approx 15 min. Pour off oil in skillet and add marinade and broth. Boil until reduced to 2/3c. Off heat, season with S & P, and add chopped rosemary. Slice meat and serve with sauce. ONION: Oven 350. Cook rice in boing water for 3 min. and drain. In oven safe dish, melt butter, add onions and cook until softened and caramelized. Add the rice, milk, nutmeg and liquid smoke. Cover and bake 30min. Add cheese and broil. Top with chives.

STOVE TOP SMOKER SMOKED ONIONS

Steps:

• Trim the root end from the onions and peel away the papery skin and outermost ring. Slice them as evenly as you can, just under a half-inch thick, transferring the slices to the smoker.
• rack as you work to keep them intact.
• Season the onions by brushing them lightly with olive oil and sprinkling them liberally with salt and pepper.
• Smoke with the apple or corncob chips until lightly browned and tender, about 20 minutes. Check for doneness after 15 minutes.
• Serve smoked onion slices with grilled meat or poultry, toss them in a salad, or use them in sandwiches. Always make more than you think you need-you'll find a million uses for them.