Smoke/Roasted Onion Puree

Custom Catering's

Smoke/Roasted Onion Purée
Yield - about 2 Cups

Ingredients
4 WHOLE LARGE YELLOW ONIONS

Method
Preheat Smoker to 300F. Arrange onions on a sheet pan to insure that none are touching each other. Smoke/Roast Onions until they are tender. (about 45 minutes to an hour). Allow the onions to cool, gently separate skins from meat, squeeze the onion meat into a blender. It is important that all onion skin and any hard areas be removed and not included in the purée. Blend meat until a fine purée is achieved.

Alternate Method
Smoke/roast onions along with other meats and with garlic pods, the aromas produced by the onions and garlic will greatly enhance the flavor of most smoked meats and seafood. Smoking time will vary depending on meat smoking temperature. It is also very important that the onions be protected so that no meat juices drip on them.

Wood Selection:
Pecan, Apple, Cherry, Mesquite, Hickory
(Chef's Choice)

Chef's Notes:

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