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smoked bacon wrapped french vidalia onion

(2 ratings)
Blue Ribbon Recipe by
Sherri Williams
Crestview, FL

All I can say is that this will be the best onion you will ever eat. If not, darn close! Cooking with Love & Passion sw :)

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!

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 -8
prep time 10 Min
cook time 2 Hr
method Grill

Ingredients For smoked bacon wrapped french vidalia onion

  • 4
    Vidalia onions (small-medium)
  • 2 Tbsp
    extra virgin olive oil
  • 1 1/2 Tbsp
    Montreal seasoning
  • 4 slice
    thick bacon
  • 4 oz
    Gruyere, slice & torn; more if you like
  • 2 Tbsp
    flat leaf parsley, chopped
  • 3/4 c
    beef broth
  • 1/4 c
    dry vermouth
  • 1/4 tsp
    lemon thyme
  • 1/2 Tbsp
    Montreal seasoning

How To Make smoked bacon wrapped french vidalia onion

Test Kitchen Tips
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.
  • Trimming the onions.
    Peel and cut about 1/2” of the onion tops. Trim off a small amount of the bottom of onions so they stand upright.
  • Scooping out some of the onion.
    With a spoon, scoop out a few of the inner layers of the onion leaving the majority of the outer layers.
  • Brushing onion with oil.
    Brush onions with olive oil.
  • Sprinkling onions with seasoning.
    Liberally sprinkle seasoning over each onion.
  • Wrapping bacon around the onion.
    Wrap bacon slices around each onion; secure with a toothpick.
  • Prepping the smoker.
    Prep smoker to 250 degrees F.
  • Basting sauce ingredients in a bowl.
    Combine basting sauce ingredients in a mixing bowl.
  • Spooning some sauce into the onion.
    Put 2 tablespoons of sauce in the center of each onion.
  • Onions in the smoker.
    Smoke for 2 hours.
  • Basting the onions.
    Baste every 30 minutes.
  • Cheese pieces added to the onion.
    The last 5-10 minutes, place cheese inside and around onions allowing melting.
  • A piece cut out of the Smoked Bacon Wrapped French Vidalia Onion.
    Garnish with parsley.