Description
Rich, savory, and visually striking, Bacon-Wrapped Stuffed Onions bring together sweet caramelized onions, seasoned beef, melted cheese, and smoky bacon into a satisfying main dish or hearty party centerpiece.
Ingredients
Scale
- 2 large sweet or yellow onions ((about 12 to 14 ounces each))
- 1 pound lean ground beef ((85/15 blend))
- 1/2 cup finely diced onion ((from discarded cores))
- 1 cup sharp cheddar cheese ((shredded and divided))
- 1/3 cup panko breadcrumbs
- 1 large egg ((lightly beaten))
- 2 cloves garlic ((finely minced))
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 8 to 10 strips standard-cut bacon ((about 8 to 10 ounces / 250g))
- 1/3 cup barbecue sauce
Instructions
- Preheat oven to 375°F (190°C). Line a rimmed half-sheet baking pan with aluminum foil and place an oven-safe wire cooling rack on top. Lightly grease the wire rack with nonstick spray.
- Trim the stem and root ends of both onions. Cut a single vertical slit through the outer layers on one side. Carefully separate the two largest outer concentric layers from each onion half to yield 4 matching pairs of shells (8 halves total). Finely mince 1/2 cup of leftover onion core for the filling.
- In a large bowl, combine ground beef, 1/2 cup minced onion, 1/2 cup shredded cheddar cheese, panko breadcrumbs, beaten egg, garlic, Worcestershire sauce, smoked paprika, salt, and black pepper. Mix gently until evenly combined without overworking.
- Divide the meat mixture into 4 equal portions and roll into balls. Encase each meatball between two matching onion shells to form complete spheres.
- Wrap each onion sphere with 2 to 2 1/2 strips of bacon, overlapping the edges to fully cover the surface. Secure bacon ends firmly with wooden toothpicks.
- Arrange onions on the wire rack and bake at 375°F (190°C) for 40 minutes, until bacon is rendered and internal beef temperature reaches 145°F-150°F (63°C-66°C).
- Brush exterior generously with barbecue sauce and bake for 5 minutes. Top each onion with remaining 1/2 cup shredded cheddar cheese and bake for 5 additional minutes until cheese is melted and internal temperature registers 160°F (71°C).
- Rest for 10 minutes on the pan. Remove all wooden toothpicks before serving whole or sliced in half.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 25
- Cholesterol: 90
Keywords: Count the exact number of toothpicks inserted into each onion during assembly so every toothpick is safely removed before serving. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a 350°F (175°C) oven for 15 minutes to preserve crispy bacon texture. Fully assembled, unbaked onions can be refrigerated up to 24 hours ahead; glaze and add cheese topping only during the final minutes of baking.