Bacon Cheddar Onion Bombs (Print Format)
Stuffed onions with cheesy beef, wrapped in bacon, baked until smoky, melty, and crisp. Family favorite comfort food.
# Ingredients:
01 -
4 medium-sized yellow onions, outer 2 layers of each onion
02 -
2 pounds lean ground beef (93%-7% blend)
03 -
½ cup bread crumbs
04 -
1 large egg
05 -
¼ cup whole milk
06 -
⅓ cup bottled barbecue sauce (Sweet Baby Ray's original recommended)
07 -
3 tablespoons bottled barbecue sauce (Sweet Baby Ray's original recommended)
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1 teaspoon salt
11 -
¼ teaspoon black pepper
12 -
8 cheddar cheese cubes (1-inch sized)
13 -
16 pieces center-cut smoked bacon
# Steps:
01 -
Preheat oven to 425°F. Line a large-rimmed baking sheet with aluminum foil. Set aside.
02 -
Slice the top and bottom off each onion. Peel off the outer skin layer. Slice onions in half (top to bottom) and remove the two outer layers. You will have 8 sets of onion halves. Set aside.
03 -
Combine ground beef, bread crumbs, egg, milk, 3 tablespoons barbecue sauce, garlic powder, onion powder, salt, and black pepper in a large mixing bowl. Use a wooden spoon or hands to mix thoroughly until evenly combined.
04 -
Divide the meat mixture into 8 equal portions.
05 -
Flatten each meat portion in your palm into a 3-4 inch disc. Add a cheddar cheese cube to the center, wrapping the meat around it to form a sealed meatball.
06 -
Cover the meatball with two onion halves, ensuring most of the surface is wrapped. Adjust onion size as needed for a snug fit.
07 -
Lay two bacon slices in an X-pattern, place the onion bomb in the center, and wrap the bacon around it. Secure with a toothpick if required.
08 -
Place the bacon-wrapped onion bomb onto the prepared baking sheet. Repeat the process for all 8 portions.
09 -
Bake for 30 minutes in the preheated oven.
10 -
Remove onion bombs from the oven and brush the tops and sides with the remaining ⅓ cup barbecue sauce. Return to the oven and bake for an additional 10-15 minutes until the sauce is caramelized and the internal temperature reaches 160-165°F.
11 -
Allow the onion bombs to cool for 5 minutes before serving. Enjoy!
# Tips:
01 -
Ensure bacon is tightly wrapped and the meatballs are pressed well to avoid breaking apart during cooking.
02 -
Use evenly sized onion pieces to achieve uniform cooking.
03 -
Soaking onions in hot water for 3-4 minutes helps separate layers without breaking them.
04 -
A meat thermometer is the most accurate way to check doneness. Look for golden, crispy bacon and tender onions.
05 -
Ensure the cheddar cube is fully encased in the meatball to prevent leakage as it melts.
06 -
Add extra barbecue sauce during cooking or serve additional sauce on the side if desired.