Smoked Onions

This is one of my new favorite foods! I am finding lots of uses for them, and will be sharing along the way, of course.  You can add other ingredients to the onions when smoking, but we think the straight smoky flavor is best.
Soak hickory chips in water for about half an hour to soak.
Place in bottom of smoker, and fill water basin about half full.
Cut both ends of onions off, being careful to leave onion still intact.
Cut an X in top of onion, being careful not to cut all the way down.
(You can cut another X as well, if you want a stronger smoke flavor, it will help the smoke permeate the onion)
Place directly on the rack in smoker and smoke for 2-4 hours. (Depending on how strong you want the flavor)  You should get a brown color when they are done.  Taste to see if they are smoked enough for you.
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