This is an easy recipe with many ways to use it. I love them on burgers, oven pizza, or as a base for a Smoked French Onion Soup. I usually make a large batch, store them in the fridge overnight, and use them the next day. This allows me to break up the cooking and simplifies the day when I entertain.

For large batches I like to use a 9"×13"×2½" skillet, because it fits my smoker perfectly. My absolute favorite is the Medium Skillet Hack.

• 8 medium onions, or 4 very large onions
• ½ cup oil
• Salt & pepper, to taste

This yields roughly 1 lb (2 cups) of smoked onions.

• Coat the skillet with the oil
• Cut the onions into fine half-slices (halve the onion, then slice) - I prefer a mandolin, but a sharp knife works too
• Add salt and pepper and toss to coat
• Smoke and stir every 30 minutes
  • At 225°F (super smoke), for 1½ hours
  • At 300°F, for 2-4 hours, until the desired browning is reached
• Transfer into an air-tight container and store in the refrigerator

This recipe is very forgiving - if you want to shorten the cooking time, you can start at 300°F earlier and go up to 350°F. You might want to check and stir more frequently, and add oil as needed.