Smoked Onions | Recipe by

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Smoked Onions | Recipe by

Smoked Onions

Smoked Onions Vegetables and Sides
  • COOK TIME: 2 Hours
  • PREP TIME: 30 Minutes
  • DIFFICULTY: Medium
  • SERVES: 4


  • 200g Silverskin Onions
  • 4 Rashers Pancetta
  • 1/2 tsp Thyme
  • Salt
  • Pepper





  1. Preheat your water bath to 75 degrees
  2. Place a pan of salted water on to boil. Once you have a rapid boil, add the silverskin onions and cook until just going tender
  3. Carefully put the onions in ice water for 10 seconds so still warm but cold enough to handle
  4. Peel the skin off with a small knife
  5. When the onions are peeled, add all the onions to an airtight container or under a glass cloche
  6. Smoke and leave for 10 minutes, repeating the process 7 or 8 times
  7. When smoked, place the onions, pancetta and thyme in a large pouch and vac-seal
  8. Put the pouch into your water bath for 1 hour 30 minutes
  9. Keep checking the water bath to make sure the water is covering the pouches
  10. When finished, place the pouch in ice water until cold and keep in the fridge for up to three days

Chef’s Tip –

Add 45ml of the pickling liquor to the onions when placing in the pouch to give a pickled/smoked flavour.

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