Smoked Stuffed Vidalia Onions Recipe
This dish was a result of wanting to get rid of some on hand ingredients that were used in other meals earlier in the week. Since I was going to hot smoke some fish for dinner I thought I would trying smoking stuffed onions with fish at the same time. The result came out reasonably well. The onions were a deep brown color with a nice Cherry wood flavor.
I served the onions with smoked Rainbow trout, a peach relish, brown rice and a salad.
Ingredients
- 1 ea Vidalia onion (about 12 ounces), peeled and cut in half horizontially
- Stuffing:
- 3 oz Laughing Cow Garlic & Herb cheese
- 3 oz Ricotta cheese
- 1/2 oz almonds, slivered
- 1 oz sun dried tomatoes in oil, drained and minced
- 1 oz Feta cheese, crumbled
- Salt/citrus pepper to taste
- 2 oz Cherry Wood chunks
- Thyme Cream:
- 1/3 cup heavy whipping cream
- 1/4 tsp dried Thyme crumbled
- 1/4 cornstarch
Directions
- Preheat smoker to 250^
- Microwave the onion halves covered on high heat for 3 minutes
- Let cool completely then remove the inner portion to form a well for the stuffing.
- Mix the stuffing ingredients and spoon into the onions
- Top the stuffing with slivered almonds.
- Load into the smoker. Check the onions after smoking for 30 minutes to ensure the filled is not leaking out. Smoke for another 30 minutes.
- Heat the Thyme cream to a boil. Stir to thicken. Pour cream over hot onions to serve.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 2 servings | |
| Calories 395 | |
| Calories from Fat 221 | 56% |
| Total Fat 25.08g | 31% |
| Saturated Fat 11.42g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 630mg | 26% |
| Potassium 554mg | 16% |
| Total Carbs 30.37g | 8% |
| Dietary Fiber 3.4g | 11% |
| Sugars 9.24g | 6% |
| Protein 14.22g | 23% |
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