Stuffed Smoked Onions

Place 2 cups of the wood chips in water and soak for 1 hour.

To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminium foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow though and infuse the onions.

To prepare onions for stuffing, leave outer skin on onions and rinse. Trim root end off onion to make a flat bottom. Cut tops off and reserve. Hollow centers out of onions. Leaving two or three outer layers in tact. Reserve center for other use.

In a bowl, mix remaining ingredients. Toss gently to combine. Fill onions with equal amounts of sausage mix. Place tops on onions. Place each onion upright in center of the piece of heavy-duty aluminium foil and bring edges up to seal. Leave some space for steam

Preheat grill to 200°F/100°C

Place smoke pouch under grill, close lid until smoke pouch is smoking.

Place onion parcels upright in the on indirect heat; cook 1 hours or until very tender.

Remove onions from foil and remove outer most skin. Reserve cooking juices and drizzle over onions.

Yield 6 servings