Best 5 Bbq Bacon Stuffed Onions Recipes

BBQ BACON ONION-WRAPPED MEATBALLS RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• In a large bowl, mix the ground beef, garlic powder, onion powder, pepper, salt, bread crumbs, garlic, diced onion, parsley, egg, ketchup, mustard, Worcestershire sauce, and honey until evenly combined. Set aside in the refrigerator.
• Cut the 4 onions vertically on cutting board. Remove the stem and root from each piece. The layers of each onion will act as "shells" to wrap around each meatball.
• Remove the meatball mixture from the refrigerator and pinch off golf ball-sized pieces of meat. Press a small cube of cheddar cheese into the middle of each meat portion, then form into a meatball shape with your hands.
• Wrap each meatball in 2 onion "shells", then with 2 strips of bacon, and transfer to the prepared baking sheet.
• Brush the meatballs with barbecue sauce, covering them completely.
• Bake for 45 minutes, brushing again with BBQ sauce halfway through, until deep brown with a nice crust on the outside.
• Enjoy!

STUFFED SWEET ONIONS WITH BACON

Steps:

• Peel onions and cut a 1/4-in. slice from the top and bottom. Carefully cut and remove the center of each onion, leaving a 1/2-in. shell; chop removed onion., In a large skillet, saute the zucchini, garlic and chopped onions in oil until tender and juices are reduced. Stir in the basil, thyme, salt and pepper. Remove from the heat. Stir in the bread crumbs, bacon and Parmesan cheese. Fill onion shells with zucchini mixture., Place in a greased 3- or 4-qt. slow cooker. Add broth to the slow cooker. Cover and cook on low for 4-5 hours or until onions are tender.

STUFFED ONIONS

Steps:

• Preheat oven to 375°. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, until tender, 45 minutes, basting frequently during the first 15 minutes. If desired, sprinkle with parsley.

BBQ'ED BEEF AND BACON STUFFED ONIONS

Steps:

• Cut onions in half crosswise, peel and remove centers leaving 2 or 3 layers of onion. Set aside.
• Finely chop enough onion centers to make 1 cup.
• Combine chopped onion, ground beef, egg, salt, 1/4 cup bbq sauce and bacon.
• Mix well and make 6 large meatballs.
• Fit meat mixture into 6 onion halves, mounding it up so that the second half of onion fits over it.
• Place stuffed onions in a shallow baking pan.
• Bake in a 350° oven for 45 to 60 minutes. Baste with remaining bbq sauce during the last 25 minutes of cooking time.
• Onions may be cooked on grill. Wrap in foil and cook over hot coals for 30 minutes. Carefully open foil packets and baste onions with bbq sauce. Grill for another 25 minutes or until onions are tender and meat is done. Makes 6 servings.
• *You can also bake the halves and not put them together. Top them with a slice of cheddar at the end if desired.

GRILLED VIDALIA ONIONS WITH BACON BUTTER

Steps:

• Preheat grill to medium heat.
• Cut onion top and "backtail" so onion can sit flat. Peel the onion. Using a parking knife cut a hollow cone-like shape into the center of the onion making sure not to go all the way to the bottom. Salt and pepper to the cavity. Place onions on individual squares of heavy duty aluminum foil.
• Add the butter, bacon, blue cheese, and thyme to a bowl and mix until well combined. Add large dollops of the butter to each cavity of the onions. Fold the aluminum foil all around the onion, gathering at the top and sealing to create a tent.
• Place on the grill over direct heat and cover the grill. Cook for 30 minutes until onions are soft. Let cool for 5 minutes before opening the foil packet and serving.