Bacon-Wrapped Stuffed Onion Bombs Step-by-step instructions

Before you start

Before beginning, organize your workspace and ensure the grill is cleaned and preheated to a medium-high temperature. Prepare all ingredients by peeling the onions, cubing the cheese, and having the bacon ready to wrap.

It is helpful to have a clean cutting board for stuffing the onions and a separate tray for the finished, wrapped bombs.

Keep the raw ground beef refrigerated until the very last second to ensure food safety and maintain the ideal consistency for stuffing the onion shells.

Instructions

Onion Prep and Stuffing

1. 1Prepare the Onion Vessels
   Peel the yellow onions and cut them in half crosswise. Carefully remove the inner layers of the onion halves, leaving about two outer layers to form a sturdy cup or shell that will hold the filling.
   Look for The onion shells should be firm and deep enough to comfortably hold a generous portion of the meat mixture.
   Tip Save the inner onion layers to chop up and use in a future stir-fry or soup so nothing goes to waste.
2. 2Assemble the Bombs
   Take a portion of the seasoned ground beef and press it into the hollowed-out onion halves. Place a cube of cheddar cheese into the center of the beef and cover it with more beef to seal the cheese completely inside.
   Look for Ensure the beef is packed tightly around the cheese to prevent leaks while the bombs are cooking on the grill.
   Tip Keep the beef cold until the moment you are ready to stuff the onions to maintain the best texture.

The onion halves should be hollowed out to form sturdy cups. The beef should be seasoned and pressed firmly into the onions, with the cheese cubes fully encased and sealed. The assembly should feel stable and compact before moving on to the bacon wrapping stage.

Bacon Wrapping

3. 3Wrap in Bacon
   Wrap each stuffed onion bomb securely with slices of bacon. Use a toothpick if necessary to secure the ends of the bacon to the onion, ensuring the bacon covers the entire surface of the beef and onion exterior.
   Look for The bacon should be pulled taut around the onion bomb to ensure it stays in place during the searing process.
   Tip Use thick-cut bacon if preferred, as it holds up better to the high heat of the grill without tearing.

Each onion bomb must be fully enveloped by the bacon slices. The bacon should be pulled taut to ensure it stays secure. If the bacon seems loose, use a toothpick to pin it, ensuring the entire surface of the beef is covered for even cooking.

Grilling

4. 4Grill to Perfection
   Place the bacon-wrapped bombs on the preheated grill. Sear them over medium-high heat, turning occasionally, until the bacon is crispy and the internal temperature of the ground beef reaches 160°F (71°C). Place them in a foil tray for the final stage of cooking to catch any juices.
   Look for The bacon should be deeply browned and crispy, and the onion should be tender when pierced with a fork.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Keep the grill lid closed as much as possible to maintain an even temperature and ensure the onions cook through.

The bombs should be sizzling on the grill, with the bacon turning golden brown and crispy. The aroma should be savory and smoky. Once the internal temperature reaches 160°F (71°C) and the onions are tender, they are ready to be removed from the heat.

Common mistakes

Avoid overstuffing the onions, as this can cause the shells to split during the cooking process. Ensure the bacon is wrapped tightly; if it is too loose, it will not crisp up evenly and may slip off the onion.

Do not rush the cooking process over extremely high heat, as this will char the bacon while leaving the beef undercooked. Always use a meat thermometer to verify the internal temperature of the beef rather than relying on visual cues alone to ensure safety.

How to tell it’s done

The onion bombs are done when the bacon is deeply browned and crispy, and the ground beef filling has reached a safe internal temperature of 160°F (71°C) when measured with a meat thermometer.

The onion should be tender to the touch, and the cheese should be fully melted and oozing from the center. If the bacon is browning too quickly before the beef is cooked through, move the bombs to a cooler part of the grill or lower the heat significantly.

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