2 Tbsp extra virgin olive oil
1 1/2 Tbsp Montreal seasoning
4 slices thick bacon
4 oz Gruyere, slice & torn..more if you like
2 Tbsp flat leaf parsley, chopped
BASTING SAUCE:
3/4 c beef broth
1/4 c dry vermouth
1/4 tsp lemon thyme
1/2 Tbsp Montreal seasoning
Peel and cut about 1/2” of the onion tops. Trim off a small amount of the bottom of onions so they stand upright. With spoon, scoop out a few of the inner the layers of the onion leaving the majority of the outer layers. Brush onions with olive oil and liberally sprinkle seasoning over each onion. Wrap bacon slices around each onion; secure with toothpick. Prep smoker to 250 degrees F. Combine basting sauce ingredients in a mixing bowl. Put 2 tablespoons of sauce in the center of each onion. Smoke for 2 hours. Baste every 30 minutes. The last 5-10 minutes, place cheese inside and around onions allowing melting. Garnish with parsley