These onions are out of this world!


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Serves 8

Onions



6 to 8 small onions, halved lengthwise, tops removed, with the bulb end attached and the outer layer of skin still attached

¼ cup hazelnut oil

2 whole sprigs thyme

pinch of salt

pinch of cumin



Vinaigrette



½ cup green tops of aforementioned onions, sliced super thin (substitute green onions if your onions are topless)

2 tablespoons honey

½ tablespoon fish sauce

1 tablespoon lime zest

¼ cup lime juice

½ cup olive oil

½ cup hazelnut oil

couple pinches of toasted cumin


  1. Toss everything together in a bowl.
  2. Smoke at 190°F for 75 minutes. (If you don’t have a smoker, roast the onions before grilling or simply grill at
  3. Just before serving, reheat on a live grill, charring the exterior.
  4. Just before serving, reheat on a live grill, charring the exterior.
  5. Served topped with vinaigrette
  6. To make vinaigrette, Mix all ingredients in a bowl.
  7. Drizzle over the grilled onions. Serve hot.

TIP:

Photography by Nathan Michael | Food styling by Sandra Holl, Nathan Michael, Bang Bang Pie Shop , Hunter Moore+Jason Hammel | Prop St yling by Johanna Lowe+Tereasa Surratt

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