Vegetables Whole Smoked Onions Be the first to rate & review! Whole-smoking onions in your spent coals yields a silky, deep-golden interior. The smoky puree is incredibly versatile and can be folded into dips, smeared on steaks or whisked into vinaigrettes. Slideshow: More Onion Recipes By George Mendes George Mendes Instagram A 2013 Food & Wine Best New Chef, George Mendes was the executive chef at Aldea, a Michelin-starred Portuguese restaurant in New York City, from 2009 to 2022. He opened Veranda at the ModernHaus SoHo hotel in 2021. Food & Wine's Editorial Guidelines Updated on June 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Eva Kolenko Total Time: 4 hrs Yield: Makes 1/2 cup Ingredients 4 medium yellow onions or large shallots Directions When the embers in your grill are beginning to die down, carefully tuck in the onions at the edge. Cook until charred and tender throughout, at least 3 hours, depending on the volume and heat of your embers. Let cool completely, then scoop the tender, smoky flesh into a bowl. Rate it Print