Photo: National Onion Association

From: Executive chef Christopher Cole, Embassy Suites, Loveland, CO. Yield: 6 cups.

6 cups hickory chips
**
5 medium yellow onions
4 cups mayonnaise (heavy duty)
2 Tbsp. thyme, freshly minced
2 Tbsp. chives, freshly minced
3 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
2 Tbsp. black pepper
1 Tbsp. kosher salt
½ Tbsp. liquid smoke (or to taste)

Soak hickory chips in water for at least 40 minutes. Drain. Peel and quarter the onions and place them in a perforated pan. Place soaked chips in a stovetop smoker or outdoor smoker over medium-high heat. Cover with tin foil, place in smoker and puncture foil with a couple of holes to allow some smoke to escape. Smoke for one hour, or until onions have a nice brown color. The best way to check for doneness is to taste the onions for smoke flavor, because not all smokers are the same. When onions are smoked, transfer them to a food processor and puree until smooth. Allow to cool, then combine with remaining ingredients and mix well. Taste for salt and liquid smoke. Serve with fresh vegetable crudité.