Bacon Wrapped Grilled Stuffed Onions Recipes

STUFFED ONIONS WRAPPED IN BACON RECIPE

Steps:

• Top and tail each onion and then remove the skin.
• Core each onion. I prefer the method of using a sharp knife as a 'drill', poke into the centre and twist. Repeat from the other cut side, then push with your thumb, the center should pop out.
• Then use your fingers to work around the remaining onion until you leave a shell just 2-3 onions layers deep.
• Coarsely chop a third of the removed onion and discard the rest. (Don't throw it away though, freeze it for stocks, stews or soups).
• Mix the chopped onion with the minced beef.
• Dice the chilli pepper as finely as you can and add it to the beef.
• Throw in the Worcestershire sauce, thyme, fennel seeds, salt and pepper, then mix well.
• Stuff the onions with the minced beef mixture.
• Wrap each onion with 2 strips of streaky bacon.
• Take half of the BBQ sauce and brush it over the bacon wrapped onions.
• Add the onions to a hot grill and cook for an hour in an indirect heat 'zone' at around 160°C-170°C or 320°F-340°F.
• Brush with the remaining BBQ sauce and move to the direct heat section of the BBQ for a final 5 minutes.
• Place the onions on a baking tray and place in a preheated oven at 170°C or 340°F and cook for an hour.
• Remove the onions from the oven and then turn it up as hot as it will go, flip it to fan mode if you have that option.
• Brush the onions with the remaining BBQ sauce and cook for a final 7-10 minutes or until nicely coloured.

UNCLE WILSON'S GRILLED ONIONS

Steps:

• Peel and wash the onions. With the point of a small, sharp knife, cut a 1-inch core from the top of each onion and make shallow slits in a circle around the top. Wrap 2 slices of bacon horizontally around each onion, and secure them with toothpicks. Then put 1 teaspoon of butter in each core. Season with salt and pepper.
• Place each onion on a square of aluminum foil and bring the edges together at the top, leaving a small opening for steam to escape. Put the foil-wrapped onions on the grill and cook for 1 hour, or until the onions are tender when pierced with the tip of a knife. You can also bake in the oven at 350 degrees F for 1 hour. Cool the onions for a few minutes then unwrap and cut into quarters to serve.

GRILLED BACON-WRAPPED OLIVES

Steps:

• Wrap each olive with a piece of bacon and secure with a toothpick.
• Preheat a grill for medium heat. When hot, lightly oil the grate.
• Grill the olives until the bacon has crisped, about 10 minutes. Turn frequently and keep a spray bottle handy in case of flare-ups from the bacon grease. Remove to a paper towel lined plate to absorb any excess grease.

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. dish. , In a small bowl, combine the brown sugar, vinegar, molasses 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 onions, covered, over medium heat for 10-15 minutes, turning and basting frequently with reserved marinade.

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.

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.

GRILLED BACON-WRAPPED STUFFED HOT DOGS

Steps:

• Prepare your grill for direct medium high heat.
• Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
• Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).
• Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.
• Coat your grill surface with vegetable oil so that the hot dogs don't stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you're cooking don't fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.
• During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.
• Remove the hot dogs and buns from the grill. Remove the toothpicks from the hot dogs, place them in the buns and serve.

GRILLED BACON JALAPENO WRAPS

Steps:

• Preheat an outdoor grill for high heat.
• Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
• Place on the grill, and cook until bacon is crispy.

BACON MAC & CHEESE-STUFFED ONION RINGS RECIPE BY TASTY

Steps:

• Line a rimmed baking sheet with parchment paper.
• Slice the onion into ½-inch (1.24 cm) thick rounds. Separate the rings and arrange on the prepared baking sheet.
• Roughly chop 4 slices of bacon and add to a medium bowl, along with the macaroni and cheese. Stir to combine.
• Fill each onion ring with a generous spoonful of the bacon macaroni and cheese. Transfer to the freezer for at least 1 hour, or until fully hardened.
• Heat the oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside another rimmed baking sheet.
• Finely chop the remaining 2 slices of bacon and add to a medium bowl with the bread crumbs, salt, garlic powder, and pepper. Stir until well combined.
• Add the flour and eggs to 2 separate bowls.
• Coat a frozen onion ring in the flour, shaking off excess, then into the egg, then the bread crumbs, then back into the egg and bread crumbs once more. Set on the wire rack and repeat with the remaining onion rings.
• Working in batches of 2-3 at a time, fry the onion rings in the hot oil for 3-4 minutes, until deep golden brown in color and the macaroni and cheese is warmed through.
• Serve the onion rings warm with marinara sauce and ranch dressing for dipping, if desired.
• Enjoy!