Wow. I’ve always been a fan of Vidalia onions. I load up on them while they are available (for a short time) here in Indiana. I often grill them, but smoking them was a bit new to me. It’s certainly easy to do. Just cut them in half and toss them on the smoker for an hour or so until they’re as smoky as you want them. Done.
This recipe takes those wonderful smoked sweet onions and makes them into a fantastic dip. A bit of smoky flavor, a little onion bite, and lots of creamy goodness. It’s a thicker dip, so don’t reach for some wimpy thin chips that aren’t going to handle the load. I used bagel chips. The combination was perfect.
I smoked the onions on my Weber Smokey Mountain smoker since I already had it going, cooking some pork belly for bacon. The onions only take a little while to cook, freeing up the smoker for other good things.
This recipe comes from The Elk, a bar/restaurant in Spokane, Washington. The original version is used as a dipping sauce for chicken. I decided to use it as a chip dip. And what goes great with smoked onion dip? Yep, you guess it. Smoked potato chips.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
I ended up with leftover Vidalia onion after I made bacon wrapped Sriracha onion rings the other day. Vidalia onions are a great thing. A marvelous thing. While they are in season I grab as many as I can, and use them in everything. Like this fantastic Vidalia onion dip. This dip may look like any other dip but it isn’t. Sure, it’s got cheese. And some creamy mayo. But it’s the onion that makes it something special and something different.
Since it was just Anita and I, I scaled this recipe for Vidalia onion dip way back. But, that’s easy to do since the ratio of ingredients is as easy as it gets: 1-to-1-to-1-to-1.
For a little twist, caramelize the onions in a bit of oil first.
These bacon-wrapped Sriracha onion rings are absolutely crazy good. The Sriracha caramelizes a bit as the bacon crisps over a sweet Vidalia onion, leaving you with a fantastic sweet heat. I’m a huge fan of Vidalias, always snatching up as many as I can while they are in season. And who doesn’t like Sriracha and bacon? It’s like having everything you ever dreamed of in one bite.
There are a few variations of these out on the web, but I settled on this one because it’s pretty straightforward. I’ve seen some recipes that like to sprinkle the rings in brown sugar before cooking. I’m pretty sure you’ll end up with a sticky mess on the grill if you do.
You can also make these in an oven. Just place the rings onto baking racks over baking sheets that are lined with aluminum foil and bake at 350 F (keeping an eye on them as they cook).
The key to these is to cut your onion rings thick (at least 1/2″), and use good, well-shaped thin sliced bacon. I use Indiana Kitchen brand bacon because the slices are generally all nice and rectangular. You don’t want a skinny piece of bacon that’ll shrink up and fall off your onion ring!Keep the leftover inner onion rings and make a fantastic Vidalia onion dip.