Bacon Cheddar Stuffed Onion Bombs Step-by-step instructions

Before you start

Before starting, ensure that the ground beef is fresh and the bacon is cooked until crispy and then crumbled into small, bite-sized pieces. It is helpful to set out all ingredients on the counter to streamline the assembly process.

Preheat the oven to 375°F (190°C) and ensure the cast-iron skillet is clean and lightly oiled so the onions do not stick. Have a meat thermometer ready to check the internal temperature of the beef filling for food safety.

Instructions

Preparing the onion shells

1. 1Prepare the onions
   Peel the yellow onions and cut off the tops and bottoms to create a flat base. Use a small knife to carefully scoop out the center of each onion, leaving about two layers of the outer skin to form a sturdy cup. Finely chop the removed onion centers to mix into the meat filling.
   Look for The onion shells should be hollowed out enough to hold a generous amount of filling while maintaining their structural shape.
   Tip Keep the onion walls thick enough so they do not collapse during the roasting process in the skillet.

The onions should be hollowed out to form perfect, sturdy bowls. The bottoms must be flat so they stand upright in the skillet without tipping over.

Ensure that the removed onion centers are finely chopped so they blend seamlessly into the meat mixture without creating large gaps or uneven textures in the final filling.

Mixing the savory filling

2. 2Mix the beef filling
   In a medium mixing bowl, combine the ground beef, chopped onion centers, crumbled bacon, shredded cheddar cheese, and seasoning salt. Mix everything together thoroughly by hand until the ingredients are well incorporated, but avoid overworking the meat to ensure a tender final texture.
   Look for The mixture should be uniform with bacon and cheese evenly distributed throughout the ground beef.
   Tip Mixing with chilled hands helps keep the fat in the cheese and meat from melting prematurely.

The meat mixture should be thoroughly combined, with the bacon and cheese evenly distributed throughout the beef. The seasoning salt should be mixed in well to ensure every bite is flavorful. The mixture should feel slightly tacky, which indicates that it will hold its shape well when stuffed into the onion shells.

Roasting the onion bombs

3. 3Stuff and bake the onion bombs
   Pack the beef mixture firmly into the hollowed onion shells, mounding the filling slightly on top. Place the filled onions into a preheated cast-iron skillet. Bake at 375°F (190°C) until the onions are tender and the ground beef filling reaches an internal temperature of 160°F (71°C). Let the bombs rest for 5 minutes before serving.
   Look for The cheese should be bubbling and melted, and the beef should be cooked through with a golden brown exterior.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip A meat thermometer is the best way to ensure the ground beef is fully cooked to the safe temperature.

The onions should be golden brown on the edges and the beef must be fully cooked to 160°F (71°C). The cheese should be melted and slightly browned on top. Allow the bombs to rest for at least 5 minutes before serving so the juices can redistribute, ensuring the filling remains moist and delicious when sliced.

Common mistakes

One common mistake is removing too much of the onion wall, which causes the bomb to collapse under the weight of the filling. Aim to leave at least two or three layers of onion skin to act as a sturdy shell.

Another error is failing to pack the meat firmly; loose filling can dry out faster and may not hold together when the onion is sliced or lifted from the skillet after the cooking process is complete.

How to tell it’s done

The onion bombs are done when the outer layers of the onion are soft and easily pierced with a fork. The internal temperature of the ground beef must reach 160°F (71°C) to ensure it is cooked through.

The cheese should be completely melted and golden on top, and the bacon bits within the mixture will provide a pleasant contrast in texture to the tender meat and soft onion.

• Ground meat: 160°F (71°C) in the thickest part