A flavor explosion in every bite! These Bacon Wrapped Stuffed Onion Bombs are a unique and delicious appetizer or main course. Savory ground beef, cheese, and barbecue sauce are encased in sweet onion layers and wrapped in crispy bacon. Get ready for a crowd-pleasing, unforgettable meal!

Ingredients:

4 medium-sized yellow onions
2 pounds lean ground beef (93%-7% blend)
½ cup bread crumbs
1 large egg
¼ cup whole milk
⅓ cup bottled barbecue sauce (for brushing)
3 tablespoons bottled barbecue sauce (for meat mixture)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
¼ teaspoon black pepper
8 cheddar cheese cubes (1-inch sized)
16 pieces center-cut smoked bacon

Preparation:

Step 1: Preheat your oven to 425°F (220°C). This high heat will help the bacon crisp up nicely and the onions to caramelize slightly. Line a large-rimmed baking sheet with aluminum foil. This makes cleanup a breeze and prevents the barbecue sauce from sticking and burning. Set the prepared baking sheet aside.

Step 2: Preparing the onions is a crucial step. Start by slicing off the top and bottom of each onion. This creates a stable base and top for easier handling. Peel off the outer skin layer, revealing the shiny, edible layers underneath. Carefully slice each onion in half from top to bottom. Gently remove the two outermost layers of each onion half. These should be the largest and most intact layers. You should end up with a total of 8 sets of onion halves, which will serve as the “bomb” casing. Set these aside. If the onion layers are difficult to separate without tearing, try soaking the whole onions in hot (not boiling) water for 3-4 minutes to soften them.

Step 3: In a large mixing bowl, combine the lean ground beef, bread crumbs, egg, whole milk, 3 tablespoons of barbecue sauce, garlic powder, onion powder, salt, and black pepper. The bread crumbs act as a binder, absorbing excess moisture and helping the meatball hold its shape. The egg also serves as a binder, adding richness and structure. The whole milk adds moisture, keeping the meatball tender. The barbecue sauce infuses the meat with a sweet and smoky flavor. The garlic and onion powders enhance the savory notes of the beef, while the salt and pepper provide essential seasoning.

Step 4: Using a wooden spoon or your clean hands, thoroughly mix all the ingredients together until they are evenly combined. Avoid overmixing, as this can result in a tough meatball. The mixture should be consistent in texture and color, ensuring that all the flavors are well distributed. Once mixed, divide the meat mixture into 8 equal portions. This ensures that each onion bomb has the same amount of filling.

Step 5: Take one portion of the meat mixture and flatten it in the palm of your hand to create a roughly 3-4 inch-sized disc. The disc should be thin enough to wrap around the cheese cube but thick enough to hold its shape. Make a small indentation in the center of the meat disc.

Step 6: Place one 1-inch cheddar cheese cube in the center of the ground beef disc. Carefully wrap the sides of the meat disc up and around the cheese cube, forming a large, cheese-filled meatball. Ensure that the cheese is completely enclosed within the meat to prevent it from melting out during baking. Press the meatball firmly to seal the edges.

Step 7: Select two equal-sized onion halves to cradle the meatball. The onion halves should fit snugly around the meatball, covering most of its surface. If the meatball is too large or too small, choose onion halves that provide the best fit. The goal is to create a stable and visually appealing onion bomb.

Step 8: Lay out two pieces of center-cut smoked bacon in an “X” pattern. Place the onion bomb in the center of the “X.” Carefully pull the bacon strips up and over the onion bomb, wrapping it securely. The bacon should overlap slightly to create a tight seal. If needed, secure the bacon ends with a toothpick to prevent them from unraveling during baking. The bacon not only adds a smoky flavor and crispy texture but also helps to hold the onion bomb together.

Step 9: Place the bacon-wrapped onion bomb onto the prepared baking sheet. Repeat steps 5-8 until all eight onion bombs have been assembled and placed on the baking sheet. Arrange the onion bombs so that they are not overcrowded, allowing for even cooking.

Step 10: Bake the onion bombs in the preheated oven for 30 minutes. After 30 minutes, remove the onion bombs from the oven and brush the top and sides of each onion bomb with the remaining ⅓ cup of bottled barbecue sauce. The barbecue sauce adds a final layer of flavor and helps to create a glossy, caramelized finish.

Step 11: Return the onion bombs to the oven and continue baking for an additional 10-15 minutes, or until the barbecue sauce has caramelized and the internal temperature of the meatball reaches 160-165°F (71-74°C). Use a meat thermometer to ensure that the meatball is cooked through and safe to eat. The bacon should be golden brown and crispy, and the onions should be tender.

Step 12: Remove the onion bombs from the oven and allow them to cool for 5 minutes before serving. This allows the flavors to meld together and prevents burning your mouth. Serve the onion bombs warm and enjoy!

Why You Will Love This Recipe

This Bacon Wrapped Stuffed Onion Bomb recipe is a guaranteed hit for several reasons. First, it’s incredibly flavorful, combining the savory richness of ground beef, the smoky goodness of bacon, the sweetness of barbecue sauce, and the sharpness of cheddar cheese. The onions add a touch of sweetness and a satisfying texture. Second, it’s visually appealing, with its perfectly wrapped bacon and caramelized barbecue glaze. Third, it’s versatile – perfect as an appetizer for gatherings, a main course for a weeknight meal, or a show-stopping addition to a barbecue. Finally, it’s a unique and unexpected dish that will impress your family and friends.

Serving Suggestions:

Serve these onion bombs as a hearty appetizer at your next party.
Pair them with a side of coleslaw, potato salad, or baked beans for a complete meal.
Slice them in half and serve them on slider buns for a delicious and satisfying sandwich.
Garnish with chopped green onions or a drizzle of extra barbecue sauce.
For a spicier kick, serve with a side of your favorite hot sauce.

Tips:

Don’t skip the aluminum foil lining. It prevents a sticky mess.
Soaking the onions in hot water makes them easier to separate.
Use a meat thermometer to ensure the meat is cooked through.
Wrap the bacon tightly to keep the onion bombs intact.
Don’t apply the barbecue sauce too early, or it may burn.
For a cheesier experience, use a combination of cheeses inside the meatball.
Adjust the seasonings to your preference. Add more garlic powder, onion powder, or barbecue sauce for a bolder flavor.
If you don’t have cheddar cheese, feel free to substitute with Monterey Jack, Pepper Jack, or your favorite cheese.
For a vegetarian option, replace the ground beef with a plant-based ground meat substitute.

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Nutritional Information: (Estimated, per onion bomb)

Calories: Approximately 550-650

Protein: 35-45g

Sodium: 500-700mg

Conclusion:

These Bacon Wrapped Stuffed Onion Bombs are more than just a recipe; they’re an experience! They offer a delightful combination of flavors and textures that will tantalize your taste buds and leave you craving more. Whether you’re a seasoned chef or a novice cook, this recipe is easy to follow and guaranteed to impress. So gather your ingredients, fire up the oven, and get ready to create a culinary masterpiece!

Questions and Answers:

Can I use different types of onions? Absolutely! While yellow onions are recommended for their sweetness, you can experiment with other varieties like white onions or even sweet Vidalia onions for a slightly different flavor profile. Just be sure to select onions that are large enough to provide sturdy outer layers.
What if I don’t have barbecue sauce? Can I substitute it with something else? Yes, you can definitely substitute the barbecue sauce! A mixture of ketchup, Worcestershire sauce, brown sugar, and a touch of liquid smoke can create a similar sweet and smoky flavor. You could also use a honey-mustard glaze or even a spicy sriracha mayo for a different twist.
Can I prepare these onion bombs in advance? Yes, you can assemble the onion bombs ahead of time and store them in the refrigerator for up to 24 hours. However, it’s best to wait until just before baking to brush them with barbecue sauce. This will prevent the sauce from becoming too sticky or burning during baking.
How do I know when the onion bombs are fully cooked? The most reliable way to determine doneness is to use a meat thermometer. Insert the thermometer into the center of the meatball. It should read 160-165°F (71-74°C). The bacon should also be golden brown and crispy, and the onions should be tender and easily pierced with a fork.
Can I grill these onion bombs instead of baking them? Yes, grilling is a great alternative! Preheat your grill to medium heat and place the onion bombs on the grates. Cook for about 30-40 minutes, turning occasionally, until the bacon is crispy, the onions are tender, and the internal temperature of the meatball reaches 160-165°F (71-74°C). Brush with barbecue sauce during the last 10 minutes of grilling.