Grilled Bacon Wrapped Vidalia Onions Food

GRILLED BACON WRAPPED VIDALIA ONIONS

Steps:

• 1. Mix brown sugar/vinegar/molasses or Maple syrup and set aside. Cut Vidalia's into 1/2" to 1" wedges. Throw away (or chop up for other uses) the few center pieces. You need a flat surface to stick picks through
• 2. wrap each wedge center to center (around) with a 1/2 piece of bacon, top to bottom corner. Stick pick through bacon and onion. All the way through onion. This holds together while grilling. keeps from falling apart
• 3. Lay out a single layer of wedges/wrapped and put a spoonful of sauce mixture on each onion. This is thick and will soak in good. After each piece has sauce on it. Cover and place in fridge for at least 2 hours or overnight. Flip container over 1/2 way through if possible so liquid soaks in onions good.
• 4. Preheat grill to 300-350* It is a lot less messy to grill if you use an aluminum pan with holes in it on the grill. (dollar store) or a nonstick grill pad. cook until bacon is done and serve soon as possible. You will LOVE easier than i make it sound. ;o)

SMOKED BACON WRAPPED FRENCH VIDALIA ONION

Steps:

• 1. Peel and cut about 1/2" of the onion tops. Trim off a small amount of the bottom of onions so they stand upright.
• 2. With a spoon, scoop out a few of the inner layers of the onion leaving the majority of the outer layers.
• 3. Brush onions with olive oil.
• 4. Liberally sprinkle seasoning over each onion.
• 5. Wrap bacon slices around each onion; secure with a toothpick.
• 6. Prep smoker to 250 degrees F.
• 7. Combine basting sauce ingredients in a mixing bowl.
• 8. Put 2 tablespoons of sauce in the center of each onion.
• 9. Smoke for 2 hours.
• 10. Baste every 30 minutes.
• 11. The last 5-10 minutes, place cheese inside and around onions allowing melting.
• 12. Garnish with parsley.

BAKED VIDALIA ONIONS

Steps:

• If preparing in the oven, preheat oven to 350 degree F.
• Trim and peel the onion but leave the root intact. Cut a very thin sliver off of the root end if you need to level the onion. Cut a 1-inch core out of the top of the onion; reserve scraps for another use.
• Peel the garlic and cut into slivers; stuff into the onion.
• Place onion onto a square of heavy duty aluminum foil large enough to wrap the onion and enclose the top.
• Drizzle onion with the balsamic vinegar, place the butter into the center of onion, and season lightly with salt, pepper and Cajun seasoning.
• Wrap onion with one slice of bacon, then the other, securing with a toothpick if needed. Seal foil tightly around the onion.
• Place onto a hot grill or bake on a tray in a preheated 350 degree F oven for 1 hour.
• Carefully open the tops of the packets and return to the oven for 20 minutes, to crisp the bacon.
• Serve as is in the packets, one per person, or use a spatula to remove onion to a serving platter. Cut larger onions into quarters. Pour juices over the top and serve.

UNCLE WILSON'S GRILLED ONIONS

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.

GRILLED BACON-ONION APPETIZERS

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.

GRILLED VIDALIA ONION SOUP

Steps:

• Preheat the grill for medium-high heat.
• Slice the tops off of the onions, and remove the outer layer of skin. Leave the base intact. Cut slices across the top in a cross hatch pattern, going about 1/2 inch into the onion. Set each onion on a square of heavy duty aluminum foil. Double the foil if you do not have the heavy duty. Place 1 tablespoon of butter on top of each onion, then place one bouillon cube onto the butter. Fold the foil up around the onion. When almost closed, place 3 ice cubes on top of the onion, and spoon 1 tablespoon of the sherry into each packet. Seal completely.
• Place the packets on the grill, and cook for 40 to 45 minutes. Don't peek inside until the 40 minutes has passed. When the onions are cooked through, they will feel tender when you squeeze the packet. Open the foil up slightly, and place a slice of cheese on top of each one. Close the grill lid, and let the cheese melt into the onions for a minute.
• Remove from the grill, and serve from the packets, or remove the onions to a serving bowl, and pour the stock from the packets in with them.

GRILLED VIDALIA ONIONS

Steps:

• Preheat an outdoor grill for low heat and lightly oil the grate.
• Cut the onions into 1/2 inch slices. In a large bowl, combine the onions with the dressing, cover and marinate in the refrigerator for at least one hour.
• Cook over low heat, turning once, to desired tenderness. Apply more dressing, if desired.

VIDALIA ONIONS FOR THE GRILL

Steps:

• Cut each onion into approximately 8 wedges.
• Place wedges on a large sheet of aluminum foil.
• Slice butter into dabs and place on top of the onion.
• Add garlic, bouillon cube, and seasoning salt.
• Wrap in foil paper ensuring that the seams are closed tightly. I usually wrap again with another sheet of foil.
• Place foil package on the hot grill for 30 to 40 minutes, turning frequently.

STUFFED ONIONS WRAPPED IN BACON RECIPE

Steps:

• Top and tail each onion and then remove the skin.
• Core each onion. I prefer the method of using a sharp knife as a 'drill', poke into the centre and twist. Repeat from the other cut side, then push with your thumb, the center should pop out.
• Then use your fingers to work around the remaining onion until you leave a shell just 2-3 onions layers deep.
• Coarsely chop a third of the removed onion and discard the rest. (Don't throw it away though, freeze it for stocks, stews or soups).
• Mix the chopped onion with the minced beef.
• Dice the chilli pepper as finely as you can and add it to the beef.
• Throw in the Worcestershire sauce, thyme, fennel seeds, salt and pepper, then mix well.
• Stuff the onions with the minced beef mixture.
• Wrap each onion with 2 strips of streaky bacon.
• Take half of the BBQ sauce and brush it over the bacon wrapped onions.
• Add the onions to a hot grill and cook for an hour in an indirect heat 'zone' at around 160°C-170°C or 320°F-340°F.
• Brush with the remaining BBQ sauce and move to the direct heat section of the BBQ for a final 5 minutes.
• Place the onions on a baking tray and place in a preheated oven at 170°C or 340°F and cook for an hour.
• Remove the onions from the oven and then turn it up as hot as it will go, flip it to fan mode if you have that option.
• Brush the onions with the remaining BBQ sauce and cook for a final 7-10 minutes or until nicely coloured.

BACON-WRAPPED GRILLED ONIONS

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.