Such a simple recipe but these barbecued onions are absolutely awesome on the grill and make an amazing side dish.
Select Vidalia or sweet onions, scoop out and dice some of the onion from the center and sautee with a little bacon and stuff it back into the onion.
Top each one with some of your favorite BBQ sauce, a little butter and pepper and they're ready for the grill.
If possible I recommend you also use smoking or grilling pellets to add even more flavor to these.
Here's a quick video and the step-by-step recipe below...
The onions in the picture above have just finished cooking and are smoky sweet, tender and loaded with amazing BBQ bacon flavor.
Experiment with other stuffing ingredients like sausage or jalapeno. Credit for this recipe goes to Steven Raichlen.Read Reviews/Leave Comments
Prep Time: 10 minutes
Cook Time: 40 - 60 minutes
Indirect Heat: 350F - 375F
What you'll need:
Peel 4 Vidalia or other sweet onion keeping the stem end intact.
Using a sharp paring knife and working from the non-stem end carefully cut a cone shaped cavity in each onion by angling your knife towards the center and cutting in a circle, almost like you would a pumpkin.
Dice the onion you remove.
Make 4 foils rings to support the onions on by rolling up 1' pieces of foil and shaping into a circle.
Set each onion on a ring. These will keep the onions from falling over while you fill them and cook them.
Add 1 tablespoon of butter to a large fry pan and heat to medium.
Once the butters' melted sautee the diced onion with the bacon until the onions slightly browned and the bacons just starting to crisp up.
Stuff each onion with the sauteed onion/bacon mixture.
Top each stuffed onion with some BBQ sauce, 1/2 tablespoon butter and some freshly ground pepper.
Set up the grill for indirect cooking.
Place a drip pan under the grate where the onions will be sitting and cooking. This will be away from the heat.
If using a gas grill and smoking woods or grilling pellets then add them to your smoking box now and heat the grill to high.
When it starts to smoke turn it down to medium (350F - 375F).
If you don't have a smoking box you can make your own smoking foil pouches here.
Place each stuffed onion on a foil ring on the grate above the drip pan, away from the direct heat and close the lid.
Cook the onions until they begin to brown like the picture above and they're tender to squeeze, about 40 - 60 minutes.
If the tops start to brown up too much before the onions are tender then cover them loosely with a little aluminum foil.
Once they're cooked, remove them from the grill and serve immediately.