Ingredients

• 5 cups hickory wood chips (or chips of your choice)
• 5 medium onions, or 4 cups smoked onions
• 4 cups mayonnaise
• 2 cups sour cream
• 1 cup milk
• 3 tablespoons Worcestershire sauce
• 2 tablespoons black pepper
• 1 tablespoon sugar
• 1 tablespoon salt, plus more for seasoning
• 1/2 teaspoon liquid smoke

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Instructions

1. Watch how to make this recipe.
2. Soak the hickory chips in water for 30 minutes, and then drain. Place the soaked chips in a stovetop smoker or outdoor smoker over medium-high heat. Peel and quarter the onions and place in a perforated pan. Cover with tin foil, poke a few holes in it, place in the smoker, and smoke for 1 hour. Your onions should be soft and have a nice brown color. Tasting the onions for smoke flavor is the best way to check for doneness, not all smokers are the same. When the onions are smoked, transfer to a food processor and puree until smooth. Cool. Combine with the rest of the ingredients. Mix well and taste for salt.