Smoked Onion Mayo

Menu PartAppetizer/Small Plate
Smoked onion dip

Executive Chef Christopher Cole

Embassy Suites

Loveland, Colo.

Smoking doesn’t have to involve hunks of meat or slabs of fish. Infusing vegetables with smoke enhances and elevates their flavor, as executive chef Christopher Cole proves with this recipe. He stokes the smoker with hickory chips and adds yellow onions. The nicely browned, smoky onions are then pureed and blended with fresh herbs and seasonings to round out the flavor profile. The smoky mayo makes a tasty burger topping, sandwich spread or dip.


5 medium yellow onions

4 cups heavy-duty mayonnaise

3 tbsp. Worcestershire sauce

2 tbsp. chopped fresh thyme

2 tbsp. chopped fresh chives

2 tbsp. ground black pepper

1 tbsp. kosher salt

1 tbsp. soy sauce


1. Soak hickory chips in water for at least 40 minutes; drain. Peel and quarter the onions and place in a perforated pan.

2. Place the soaked chips in an outdoor smoker or stovetop smoker over medium-high heat. Cover onions with aluminum foil and place in smoker; puncture foil with a couple of holes to allow some smoke to escape.  Smoke for 1 hour or until onions have a nice brown color. (Tasting the onions for smoke flavor is the best way to check for doneness, not all smokers are the same.)

3. When onions are smoked, transfer to food processor and puree until smooth. Allow to cool. 4. When onion puree is cool, transfer to bowl. Add mayonnaise, Worcestershire sauce, herbs, seasonings and soy sauce; mix well. Refrigerate until ready to serve.

Photo courtesy ofNational Onion Association

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