These onions are out of this world!
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
- Toss everything together in a bowl.
- Smoke at 190°F for 75 minutes. (If you don’t have a smoker, roast the onions before grilling or simply grill at
- Just before serving, reheat on a live grill, charring the exterior.
- Just before serving, reheat on a live grill, charring the exterior.
- Served topped with vinaigrette
- To make vinaigrette, Mix all ingredients in a bowl.
- 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
Made it? Tell us about it–
