GRILLED BACON-ONION APPETIZERS
"I'm the father of three girls who loves cooking for the family in my spare time," says Dayton Hulst from Moorhead, Minnesota. "All of us really love this savory treat."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 181 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 189mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
UNCLE WILSON'S GRILLED ONIONS
Provided by Trisha Yearwood
Categories side-dish
Time 1h20m
Yield 12 servings
Number Of Ingredients 4
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.
BACON-WRAPPED GRILLED ONIONS
Start these a day ahead to really get a burst of flavor! I'm pretty sure that this was a Southern Living recipe. Doesn't matter where it came from - these are awesome!
Provided by CaribbeanQueen
Categories Onions
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 279.6, Fat 20.5, SaturatedFat 6.8, Cholesterol 30.8, Sodium 384.4, Carbohydrate 18.3, Fiber 1.1, Sugar 12.6, Protein 6
GLAZED BACON
Steps:
- Preheat the oven to 400 degrees F.
- For the red chile-honey glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. While the bacon is cooking, whisk together the clover honey and ancho chile powder in a medium bowl until smooth. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the glaze.
- For the sorghum glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the sorghum syrup.
- For the brown sugar-pecan glaze: Line a baking sheet with a silpat or parchment paper. Lay the bacon in a single layer on the baking sheet, keeping space in between each slice. Divide the brown sugar evenly over the top of each slice of bacon and bake until bacon is golden brown and almost crispy, about 13 minutes. Remove from the oven and sprinkle with the finely chopped pecans, return to the oven and continue baking until pecans are toasted and bacon is crispy, about 3 minutes longer.
- Let sit at room temperature for 10 minutes.
JALAPEñO CHEESEBURGERS WITH BACON AND GRILLED ONIONS
Categories Sandwich Beef Cheese Pepper Fourth of July Super Bowl Bacon Summer Tailgating Grill/Barbecue Jalapeño Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 30
Steps:
- For spicy ranch sauce:
- Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.
- For burgers:
- Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.
- For glaze:
- Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.
- Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.
- Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.
BACON WRAPPED GRILLED STUFFED ONIONS
My Philip came up with this recipe many years ago we have added to it and more recently wrapped them in bacon. They are a wonderful addition to any grilled meal.
Provided by Deneece Gursky
Categories Vegetable Appetizers
Number Of Ingredients 9
Steps:
- 1. Peel onions carefully and cut bottom slightly just enough so they can sit flat. Core onion leaving a thick shell capable of holding filling in. (about a 1/3 inch)
- 2. Chop the removed onion finely.
- 3. In a non stick fry pan add a bit of olive oil. cook chopped onion,green peppers, bacon and garlic until bacon is cooked through and onions and peppers are tender. Add bread crumbs salt and pepper and parmesan cheese to your preference.
- 4. Stuff the onions with this mixture. Wrap a piece of bacon around each onion and secure it with a toothpick.
- 5. Place onions on their own piece of foil and drizzle with olive oil. Tent each onion in its foil.
- 6. Place on prepared grill and grill for about 20 to 30 minutes or until onions are tender yet firm.
- 7. add hickory chips or apple wood chips to grill for an even more unique flavor.
BACON-GLAZED ONIONS
Wonderful side dish or appetizer at any barbecue. I got this one from "Southern Living" magazine. If using long wooden picks soak in water 30 minutes prior to threading with onion wedges.
Provided by yooper
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wrap onion wedges with bacon; secure with long wooden picks.
- Place in a large shallow dish.
- Combine sugar, vinegar, and molasses; drizzle over onion wedges.
- Cover and chill 1 hour.
- Remove onion wedges from marinade, reserving marinade.
- Grill, covered with grill lid, over medium-high heat (350-400°F) 20 minutes or until onion wedges are crisp tender, turning and basting occasionally with reserved marinade.
Nutrition Facts : Calories 77.8, Fat 0.1, Sodium 8.6, Carbohydrate 18.9, Fiber 1.3, Sugar 13.8, Protein 0.9
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