Stuffed Onion Bombs with Crispy Bacon and Sharp Cheddar
By Liam Carter
Prep
25 min
Cook
35 min
Total
60 min
Servings
4
Level
Medium
Stuffed onion bombs are a four-serving grilled meal I prepare in a single batch to use leftovers for another meal. I assemble the onion shells and beef filling in advance while preheating the grill. Stuffed grilled onions with sharp cheddar and bacon have a strong flavor.
I purchase large yellow onions that are particularly heavy. I peel back some onion layers to determine how many to remove to fit the filling. Leave some onion layers so that they can fully cover at least three quarters of the meat filling; otherwise, the onion might open up when you turn it over. One toothpick is enough to secure the onions if one looks loose.
The grill is set to medium-high heat for the burgers to create grill marks. The bombs are moved to a different part of the grill covered with the lid while the burgers cook to heat the onions and melt the cheese in the bombs. Long-handled tongs should be used when handling the bombs; do not poke them.
I apply a glaze of molasses-based barbecue sauce toward the end of cooking, when onions start to soften and oil is not visible on the surface. Grilled corn can be eaten right away with other dishes, including pasta salad, shrimp kebabs, or street corn.
What makes this special
- Four individual bombs are easy to transport for lunch. No cutting or scooping required before or after grilling.
- I make the filling ahead of time and stuff it into four onion shells.
- Each shell holds its own portion. I offer dinner to all before serving.
- Sliced bacon can be seen in the beef mixture when the cheese melts.
- Direct heat blackened the onion's outer layers, and indirect heat finished the center and softened the onion.
Ingredients
- •4 large yellow onions (peeled and halved vertically to create shells)
- •1 ½ lb ground beef (80/20 lean-to-fat ratio)
- •6 slices thick-cut bacon (pre-cooked until crispy and chopped)
- •1 cup sharp orange cheddar (shredded)
- •½ cup mahogany BBQ sauce (thick and molasses-based)
- •1 tbsp cracked black pepper (coarse grind)
- •1 tsp kosher salt
- •½ tsp garlic powder
- •1 tbsp neutral oil (for brushing the onions)
Instructions
- 1
Peel the onions and cut them in half vertically. Remove the smaller inner layers, leaving 2 to 3 outer layers for each shell. Brush the outside with neutral oil and salt.
- 2
Combine the ground beef, crispy bacon, shredded cheddar, kosher salt, garlic powder, and half of the cracked black pepper in a large bowl. Mix gently until just combined.
- 3
Shape the beef mixture into spheres that fit snugly inside the onion shells.
- 4
Set one beef sphere in an onion half and close it with the matching half. Secure it with a single toothpick if needed.
- 5
Preheat a two-zone grill to medium-high heat, about 400°F.
- 6
Grill the bombs over direct heat for 3 to 4 minutes per side, until dark char marks form.
- 7
Move the bombs to indirect heat, close the lid, and cook for 15 to 20 minutes. During the last 5 minutes, brush with BBQ sauce and sprinkle with the remaining cracked black pepper.
- 8
Remove the bombs when the centers reach 155°F and rest them for 5 minutes, until the internal temperature rises to 160°F.
FAQ
Nutrition (per serving)
Calories
485
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