Bacon Wrapped Baked Onions Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Wrap 2 slices of bacon through the middle of each onion ring and fully around to cover, leaving the center of the ring open. Transfer to a baking rack on a baking sheet. Bake until the bacon is fully cooked, about 25 minutes.

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.

Steps:

• Boil the onions in plenty of water for 15 minutes or until slightly tender.
• Remove the onions from the pan and allow to cool.
• With a sharp knife, remove the top inch of each onion, finely chop and place to one side.
• Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.
• Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.
• Finely chop these removed sections of the onion and add to the rest of the chopped onion.
• Preheat the oven to 400°F.
• Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.
• Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.
• Stir in the Parmesan and season.
• Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.
• Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.
• Bake in the preheated oven for around 25 minutes until the onions are soft and tender.
• How long this takes is, of course, dependent on the size of the onions. "It's cool to experiment with different cheeses, so give it a bash," says Jamie.
• I presume he is suggesting topping the baked onions with cheese.
• When the onions are cooked right through, remove and serve.

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.

Steps:

• Boil the onions in plenty of water for 15 minutes, until slightly tender. Remove from the pan and allow to cool. Remove the top 1 inch of each onion and reserve. If need be, slightly trim the stalk end of the onion so that they sit flat on a roasting tray.
• Cut about a heaped tbsp out from the inside of each onion, keeping the outside intact. Finely chop along with the reserved onion top.
• Pre heat the oven to 400°F.
• Heat a frying pan and add a little olive oil, garlic, chopped onions and a little chopped rosemary. Fry for a couple of minutes then turn the heat down and add the cream. Remove from heat and stir in the parmesan and season to taste.
• Wrap a rasher of bacon around each onion and secure with the sharpened rosemary twig or half a cocktail stick.
• Place the onions on the roasting tray and spoon some of the filling inside each one. Bake for 25 minutes.
• Place the onions on a warmed serving plate, warm through any remaining filling and serve on the side.