- Side
- American
- Make-ahead
- Smoker
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
- 4
large Vidalia or other sweet onions (about 10–12 oz each)
- 4
beef bouillon cubes
- 1 tbsp
olive oil
- 1/2 tsp
coarsely ground black pepper
flaky salt, to taste (optional)
For the garlic-herb butter
- 1 stick
unsalted butter (1/2 cup), softened
- 4 cloves
garlic, minced
- 2 tbsp
fresh parsley, finely chopped
- 1 tbsp
fresh thyme leaves, chopped
- 1 tsp
fresh rosemary, finely chopped
- 1/2 tsp
smoked paprika
- 1/4 tsp
kosher salt
Contains milk (unsalted butter (1/2 cup)).
May contain soy, depending on the beef bouillon cubes: check the label.
May contain wheat, depending on the beef bouillon cubes: check the label.
Whether it’s gluten-free depends on the beef bouillon cubes: check the label.
Not checked: large Vidalia or other sweet onions (about 10–12 oz each).
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Get the smoker going and bring it to 250°F, using a mild wood such as apple, cherry or pecan. Hickory works too if you like a stronger smoke.
20 min · 250°F
- Step 2
In a small bowl, mash the softened butter with the garlic, parsley, thyme, rosemary, smoked paprika and 1/4 tsp kosher salt until evenly mixed. Set aside at room temperature.
5 min
- 1 stick unsalted butter (1/2 cup)
- 4 cloves garlic
- 2 tbsp fresh parsley
- 1 tbsp fresh thyme leaves
- 1 tsp fresh rosemary
- 1/2 tsp smoked paprika
- 1/4 tsp kosher salt
- Step 3
Peel the onions and trim just enough off the root end so each sits flat; leave the root intact so the onion holds together. Slice about 1/2 inch off the top. With a paring knife and a spoon, hollow out a well from the top about 1 1/2 inches wide and 2 inches deep, stopping about 1/2 inch from the bottom so it doesn't leak. Save the scooped-out onion for another use.
10 min
- 4 large Vidalia or other sweet onions (about 10–12 oz each)
- Step 4
Rub the outside of each onion lightly with olive oil and sprinkle with the black pepper. Drop a bouillon cube into the bottom of each well, then pack the well full of the garlic-herb butter, mounding a little over the top.
5 min
- 4 beef bouillon cubes
- 1 tbsp olive oil
- 1/2 tsp coarsely ground black pepper
- 1 stick unsalted butter (1/2 cup)
- Step 5
Set each onion on a square of heavy-duty foil and wrap it up, gathering the foil at the top and twisting it closed into a sealed pouch. Keep them upright so the butter can't run out.
5 min
- Step 6
Stand the pouches on the smoker grate and smoke at 250°F for 1 1/2 hours.
1 hr 30 min, hands-off · 250°F
- Step 7
Carefully open the top of each pouch, leaving the sides up to hold the juices, and smoke 30 to 45 minutes more, until the onions are completely soft and jammy and a knife slides in with no resistance. Add 15 minutes if they still feel firm.
40 min, hands-off · 250°F
- Step 8
Let the pouches rest 5 minutes, then set each onion in a shallow bowl and pour the buttery juices from the foil over the top. Stir the onion open with a fork, sprinkle with flaky salt and serve hot.
5 min
- flaky salt
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026