Red onion slices smoked and charred over indirect heat to add a smoky sweetness and depth.
Ingredients
Notes
Seasonal Variations
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smokeandsoil.com/recipes/smoked-charred-red-onion-slices
by L Field
Prep
10 min
Cook
25 min
Total
35 min
Serves
4
Level
Medium
Method
BBQ
Ingredients
Prepare the onions (10 minutes)
Slice red onions into 1cm thick rounds. Gently separate the rings without breaking them. Toss with olive oil, salt, and black pepper.
Nutrition (per serving, estimate)
60
kcal
1g
protein
12g
carbs
3g
fat
Values are estimates and vary with portion size and preparation.
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Set up the smoker/grill (5 minutes)
Prepare your smoker or kettle grill for indirect cooking at 135°C (275°F). Use lumpwood charcoal and add wood chunks for smoke.
Smoke and char the onions (25 minutes)
Place onion slices on the indirect side of the grill. Smoke gently for 15 minutes, then move over direct heat for 5–10 minutes to char edges, turning carefully to avoid burning.
Per serving (estimate)
60
kcal
1g
protein
12g
carbs
3g
fat
