4 large Vidalia onions
2 tablespoons extra virgin olive oil
1 1/2 tablespoon Montreal seasoning
4 thick slices bacon
4 ounces Gruyere, slice & torn
2 tablespoons flat leaf parsley, chopped

Basting Sauce
3/4 cup beef broth
1/4 cup dry vermouth
1/4 teaspoon lemon thyme
1/2 tablespoon Montreal seasoning

Prep smoker to 250 degrees F.

Peel and cut about 1/2” of the onion tops. Trim off a small amount of the bottom of onions so they stand upright. With spoon, scoop out a few of the inner the layers of the onion leaving the majority of the outer layers.

Brush onions with olive oil and liberally sprinkle seasoning over each onion. Wrap bacon slices around each onion; secure with toothpick.

Combine basting sauce ingredients in a mixing bowl. Put 2 tablespoons of sauce in the center of each onion. Smoke for 2 hours. Baste every 30 minutes. The last 5-10 minutes, place cheese inside and around onions allowing melting


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