Bacon Glazed Grilled Onions Recipes

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.

BACON-WRAPPED GRILLED ONIONS

Steps:

• COMBINE sugar, vinegar, and molasses in a zip-lock bag. Squish bag to combine ingredients.
• WRAP onion wedges with bacon; secure with long wooden picks. Place in zip-lock bag.
• PUT in refrigerator overnight. Turn bag over a couple of times.
• REMOVE onion wedges from marinade; reserve marinade.
• BAKE in a 350 degree oven until bacon starts to crisp, about 15 minutes.
• GRILL to finish cooking onion and bacon. Basting with reserved marinade.
• Don't cook too long, the onion should still be crisp-tender.
• OR if you don't want to grill the onions, let them finish in the oven. Basting occasionally.
• PREP TIME reflects the overnight in the fridge.

GRILLED BACON-ONION APPETIZERS

Steps:

• Cut each onion into 12 wedges.
• Cut bacon strips in half widthwise.
• Wrap a piece of bacon around each onion wedge and secure with toothpicks.
• Place in an ungreased 13-in x 9-in. x 2-in dish.
• Combine the brown sugar, vinegar, molasses, fresh ground pepper and barbecue sauce.
• Pour 1/2 cup over onions.
• Cover and refrigerate for 1 hour, turning once.
• Cover and refrigerate remaining marinade for basting.
• Drain and discard marinade.
• Grill appetizers, covered, over medium heat for 10-15 minutes, turning and basting frequently with reserved marinade.
• Enjoy.