Smoked Bacon Wrapped French Vidalia Onion
By
Sherri Williams
@logansw
9
Blue Ribbon Recipe
If you love grilled onions, then this is a recipe for you. The onion cooks until soft and full of smokiness. The bacon wrapped around the onion gets slightly crisp and smoky. Basting the onion during the cooking process not only adds flavor but it keeps the onion from drying out. The basting sauce adds so much savoriness. It's almost like a soup in the well of the onion. Gruyere cheese adds rich flavor and makes these wrapped onions seem fancy. So good!
Note: Lemon thyme can be hard to find. If it's unavailable, try fresh thyme and add a squeeze of fresh lemon juice to the basting sauce. Also, Vidalia onions are seasonal. Substitute a sweet yellow onion if out of season.
Ingredients
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4Vidalia onions (small-medium)
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2 Tbspextra virgin olive oil
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1 1/2 TbspMontreal seasoning
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4 slicethick bacon
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4 ozGruyere, slice & torn; more if you like
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2 Tbspflat leaf parsley, chopped
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BASTING SAUCE
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3/4 cbeef broth
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1/4 cdry vermouth
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1/4 tsplemon thyme
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1/2 TbspMontreal seasoning
How to Make Smoked Bacon Wrapped French Vidalia Onion
- Peel and cut about 1/2” of the onion tops. Trim off a small amount of the bottom of onions so they stand upright.
- With a spoon, scoop out a few of the inner layers of the onion leaving the majority of the outer layers.
- Brush onions with olive oil.
- Liberally sprinkle seasoning over each onion.
- Wrap bacon slices around each onion; secure with a toothpick.
- Prep smoker to 250 degrees F.
- Combine basting sauce ingredients in a mixing bowl.
- Put 2 tablespoons of sauce in the center of each onion.
- Smoke for 2 hours.
- Baste every 30 minutes.
- The last 5-10 minutes, place cheese inside and around onions allowing melting.
- Garnish with parsley.
