Crispy Bacon-Wrapped Stuffed Onions with Melted Cheddar Step-by-step instructions

Before you start

Start by setting up your grilling station. If using a charcoal grill, prepare your coals for medium-high heat. If using a gas grill, preheat to medium heat. Ensure you have your ingredients prepped: the onions should be hollowed, the beef seasoned, and the bacon strips ready for wrapping.

Keep all meat components refrigerated until the very last minute to ensure food safety. Having a tray for the prepared onion bombs makes transferring them to the grill significantly easier and helps keep your workspace organized and clean throughout the assembly process.

Instructions

Onion and beef preparation

1. 1Prepare the onion shells
   Peel the yellow onions and cut them in half. Carefully scoop out the inner layers of the onions, leaving behind the outer two or three layers to create a sturdy, hollow shell that will hold the filling securely during the grilling process.
   Look for The onion shells should be firm and uniform in size.
   Tip Use a small melon baller or a sturdy spoon to scoop out the center layers efficiently without tearing the outer walls.
2. 2Season the beef filling
   In a medium mixing bowl, combine the ground beef with the steak seasoning. Mix gently with your hands until the seasoning is evenly distributed throughout the meat, taking care not to overwork the beef, which can result in a dense texture.
   Look for The beef should be uniformly seasoned throughout.
   Tip Keep the meat chilled until just before mixing to maintain a better texture.

The onions should be hollowed out into sturdy bowls, and the beef should be thoroughly mixed with seasoning. Ensure the beef is kept chilled until you are ready to stuff the onions to maintain food safety and optimal texture. Check that your onion shells are consistent in size to ensure they cook evenly on the grill.

Stuffing and wrapping

3. 3Assemble the onion bombs
   Take a portion of the seasoned beef and press it into the hollowed onion halves. Create a small well in the center of the beef, add a generous amount of shredded cheddar cheese, then cover the cheese with a little more beef to seal it completely inside the onion.
   Look for The cheese should be fully encased in the ground beef filling.
   Tip Ensure the beef is packed tightly so the cheese does not leak out during cooking.
4. 4Wrap with bacon
   Carefully wrap each stuffed onion with two slices of bacon, overlapping the strips slightly to cover the entire exterior of the onion. Secure the bacon ends with toothpicks if necessary to keep them from unraveling during the cooking process.
   Look for The bacon should tightly hug the onion and beef filling.
   Tip Stretch the bacon slightly as you wrap to ensure it stays snug while the fat renders.

The beef should be packed firmly into the onion shells with a generous amount of cheddar cheese hidden in the center. The bacon should be wrapped snugly around the entire exterior of the onion. If the bacon seems loose, use a toothpick to pin it securely. Everything should look compact, neat, and ready for the grill.

Grilling

5. 5Grill to perfection
   Place the onion bombs on a preheated grill over medium heat. Cook until the bacon is crispy and caramelized and the beef filling reaches an internal temperature of 160°F (71°C). Remove from the grill and let them rest for 5 minutes before serving.
   Look for The bacon should be golden brown and crispy, and the cheese should be bubbling.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use indirect heat if the grill flares up, to ensure the bacon cooks evenly without burning.

The bacon should be perfectly crispy, the onion tender, and the beef cooked through to 160°F (71°C). The cheese should be molten and slightly oozing.

The entire assembly should hold its shape well. Let the onions rest for 5 minutes before slicing to ensure the juices redistribute and the cheese sets slightly for easier serving.

Common mistakes

A common mistake is using onions that are too small or thin, which may cause the onion bombs to collapse on the grill. Another error is failing to secure the bacon, which can lead to it unraveling during the cooking process.

Avoid stuffing the onions too loosely, as this can make them difficult to handle. Finally, cooking over heat that is too high can burn the bacon before the beef is fully cooked, so maintain a steady medium heat to allow for even rendering and thorough cooking of the meat center.

How to tell it’s done

The dish is considered done when the bacon is deeply golden and crispy, and the beef filling is fully cooked. Use a meat thermometer to check the internal temperature of the beef. It must reach at least 160°F (71°C) to be safe for consumption.

You will know it is ready when the cheese is visibly molten and bubbling out slightly from the sides, and the onion shell is tender enough to be easily sliced through with a knife without falling apart completely.

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