2 tablespoons extra virgin olive oil
1 1/2 tablespoon Montreal seasoning
4 thick slices bacon
4 ounces Gruyere, sliced thin or grated
Sauce3/4 cup chicken or beef broth
1/4 cup dry vermouth
1 tablespoon butter, melted
1/2 tablespoon Montreal seasoning
Prep smoker to 250 degrees (or can cook in the oven).
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.
Combine 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 onions allowing melting. NOTE: you may cut onions in half and if so, scoop out just a little of the inner layers.