Bacon Wrapped Baked Onions Recipes

BACON-WRAPPED BAKED ONIONS

Steps:

• Cook the onions in boiling water until tender, but not falling apart (about 25 minutes).
• Remove from pot with a slotted spoon and cool.
• When cool enough to handle, cut off about an inch off of top of onions with a very sharp knife, and finely chop the tops.
• Trim the root end of the onions slightly, just enough so they can stand straight.
• Scoop out about a heaping tablespoon from the center of each onion (make certain to keep the inside intact) and finely chop the center, adding to the rest of the chopped onions.
• Transfer the hollowed onions to an oiled baking dish (I use an 11x7-inch for 8 onions, if you are only making 4 onions, then use an 8x8-inch).
• Set oven to 375 degrees.
• In a skillet over medium heat, saute the chopped onions for about 3 minutes in oil.
• Stir in whipping cream and remove from heat.
• Stir in the Parmesan cheese, salt and pepper.
• Fill the whole onions with some of the sauted onion and Parmesan mixture, then spoon the remainder of the mixture around the onions in the baking dish.
• Wrap a piece of pancetta or a bacon slice around the middle of each onion and secure with a toothpick.
• Bake the onions for about 40-50 minutes (depending on the size of your onions).

BACON-WRAPPED ONION RINGS

Steps:

• Preheat the oven to 375 degrees F.
• Wrap 2 slices of bacon through the middle of each onion ring and fully around to cover, leaving the center of the ring open. Transfer to a baking rack on a baking sheet. Bake until the bacon is fully cooked, about 25 minutes.

BACON-WRAPPED PORK ROAST WITH POTATOES AND ONIONS

Steps:

• Preheat the oven to 400 degrees F.
• Coat the pork with olive oil and sprinkle with salt and pepper. Arrange the parsley and sage leaves along the top of the roast.
• Lay the bacon horizontally in a roasting pan, with the strips touching. Set the pork roast in the center of the pan and fold the bacon over to wrap the roast.
• Add the potatoes and onions to the pan, to border the roast. Transfer to the oven and roast until the bacon is crisp and the pork reaches an internal temperature of 140 degrees F on an instant-read thermometer, about 1 1/2 hours.
• Transfer the roast to a cutting board and rest for 10 to 15 minutes. Slice and serve with the potatoes and onions.

BACON-WRAPPED CHICKEN IN THE OVEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
• Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
• Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve topped with parsley.

BACON-WRAPPED POTATOES

Steps:

• Layer onion slices on cut side of two potato halves; top with other potato half. Wrap each potato with two bacon strips. Secure with toothpicks. Place on a lightly greased baking pan. Bake, uncovered, at 325° for 1 hour and 20 minutes or until potato is tender and bacon is crispy. Discard toothpicks.

BBQ BACON ONION RINGS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Peel and cut onions into ½-inch (1 cm) rings. Separate the rings.
• Wrap a piece of bacon around one onion ring. Repeat with remaining onion rings and place on a parchment paper-lined baking sheet.
• Combine the BBQ sauce and honey in a bowl, and brush onto rings.
• Bake for 20 minutes, or until golden brown.
• Enjoy!

GIANT BACON-WRAPPED MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
• Mix ground beef, eggs, Parmesan cheese, parsley, bread crumbs, garlic, onion powder, salt, black pepper, oregano, and basil in a large bowl until thoroughly combined. Form meat mix into 2-inch meatballs.
• Wrap half a bacon slice around a meatball; turn the meatball around 45 degrees and wrap a second half-slice of bacon around the meatball so the meat is enclosed by bacon. Repeat, forming 12 meatballs and wrapping each one in 2 half-slices of bacon. Place wrapped meatballs onto the prepared baking sheet with seam sides down.
• Bake in the preheated oven until meatballs are no longer pink inside and bacon is crisp, about 45 minutes. An instant-read meat thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C). Pour off excess grease.

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.