Bacon Wrapped Grilled Onions Recipes

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.

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.

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.

Steps:

• Preheat the oven to 375 degrees F.
• Wrap 2 slices of bacon through the middle of each onion ring and fully around to cover, leaving the center of the ring open. Transfer to a baking rack on a baking sheet. Bake until the bacon is fully cooked, about 25 minutes.

Steps:

• Cook the onions in boiling water until tender, but not falling apart (about 25 minutes).
• Remove from pot with a slotted spoon and cool.
• When cool enough to handle, cut off about an inch off of top of onions with a very sharp knife, and finely chop the tops.
• Trim the root end of the onions slightly, just enough so they can stand straight.
• Scoop out about a heaping tablespoon from the center of each onion (make certain to keep the inside intact) and finely chop the center, adding to the rest of the chopped onions.
• Transfer the hollowed onions to an oiled baking dish (I use an 11x7-inch for 8 onions, if you are only making 4 onions, then use an 8x8-inch).
• Set oven to 375 degrees.
• In a skillet over medium heat, saute the chopped onions for about 3 minutes in oil.
• Stir in whipping cream and remove from heat.
• Stir in the Parmesan cheese, salt and pepper.
• Fill the whole onions with some of the sauted onion and Parmesan mixture, then spoon the remainder of the mixture around the onions in the baking dish.
• Wrap a piece of pancetta or a bacon slice around the middle of each onion and secure with a toothpick.
• Bake the onions for about 40-50 minutes (depending on the size of your onions).