Steps

• Step 1

  Set the grill temperature to 200F. If available, use Super Smoke. 

  00:15

  200 ˚F / 93 ˚C

  Super Smoke

• Step 2

  Peel the onion but do not cut off the root end. Cut into 8 wedges about ½" from the bottom, making sure not to cut all the way through. Carefully separate the onion sections. Place the onion on the grill and smoke for 30 minutes.  

  00:30

  200 ˚F / 93 ˚C

  Super Smoke

  Ingredients

  • 1 Whole Vidalia Onion

• Step 3

  While the onion smokes, place oil in a large dutch oven and warm over medium high heat to 375F. This will take 30-40 minutes.

  Ingredients

  • 4 Quart canola or vegetable oil

• Step 4

  Make the dredge. Combine the flour, granulated garlic, onion powder, salt, pepper, paprika, cayenne and ground mustard in a medium bowl and mix well. In a separate bowl, add the buttermilk.  

  Ingredients

  • 4 Cup all-purpose flour

  • 1/4  granulated garlic

  • 1/4 Cup onion powder

  • 4 Tablespoon kosher salt

  • 2 Tablespoon paprika

  • 1 Tablespoon black pepper

  • 1 Tablespoon cayenne pepper

  • 2 Teaspoon ground mustard

  • 1 Quart buttermilk

• Step 5

  Remove the onion from the grill and dredge into flour mixture, then buttermilk, then back into the flour mixture. 

• Step 6

  When the oil is hot, slowly submerge the onion into the pan. Fry for about 8 minutes until golden brown and crisp. Remove from the oil using a slotted spoon or spider and transfer to a plate lined with paper towel letting the excess oil drip off, 1 minute.  

• Step 7

  Transfer to a serving dish root side down and sprinkle with parmesan and parsley. Serve with lemon wedges or your favorite dipping sauce.  

  Ingredients

  • 4 Tablespoon parmesan cheese, shredded

  • 1 Tablespoon fresh parsley, chopped