stuffed onion 10I love onions. All kinds and in almost any application, however I must confess I was a bit leary about this one. I had seen this concept a few times, prepared in varying manners, but it just seemed like even for me it might be too much onion. Well I finally got around to trying it, and am here to tell you, I am a fool. The time I have wasted not enjoying this delight is really a shame. The tender mellow flavor of the roasted onion melts together perfectly with the blue cheese and bacon to create a side dish that is out of this world. If I had a steak house, this little gem would certainly be one of the choices marked as “house specialties”, right along with twice baked sweet potatoes and corn souffle.

stuffed onion 1

To prepare Grilled Blue Cheese & Bacon Stuffed Onions:

  • 4 large-sized sweet onions (Vidalia, Maui sweets, sweet yellows)
  • 1 stick of butter, room temperature
  • 2/3 cup blue cheese, crumbled
  • 4 strips bacon, crumbled
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste

Trim the ends off of the onions, and peel. Using a melon baller or small spoon, scoop out the inside of the onion to create a cavity. (Be careful not to dig all the way through the bottom).

In a small bowl mix together butter, cheese, bacon, and thyme. Season lightly with salt and pepper. (Blue cheese is a bit salty so go easy).

stuffed onion 2

Using a spatula or small spoon, stuff the mixture into the onions, completely filling the center.

stuffed onion 3Place each onion on a square of aluminum foil. Draw foil up to create a sealed pouch. (Keep the foil from touching the sides of the onion, and make sure the top is sealed to hold in steam).

stuffed onion 4

stuffed onion 5Heat your grill on high. Reduce heat to medium low and place the foil pouches directly over the heat. Close the lid of the grill and cook for 30 – 40 minutes. (Cooking time will vary upon size of onions). Resist the temptation to open the grill and the pouches.

stuffed onion 6Remove from grill and allow to stand for a full 5 minutes before opening the pouches. (Caution, the steam from the pouches will be hot).

stuffed onion 7Using tongs or a spoon carefully transfer the onion onto a plate or bowl. Use a spoon to drizzle any remaining butter from the bottom of the pouch over the onion.

stuffed onion 9I was complete amazed how the cheese did not “run away” and how the onion took on such a mild flavor. I hope you will give this one a try, I really think you will like it.

stuffed onion 8

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12 Responses

    • Christoph

      I have never tried to bake them Claire. I would think you could. I would guess a medium oven temp around 350. I would check them after 20 minutes. Let us know if you give them a try in the oven please. Thanks!

      • Thomas

        It would seem “Claire” isn’t going to write back with her findings. so i will.

        20 minutes at 350 did not do the trick. the onions were underdone and quite sharp while still being a bit floppy.

        i would recommend the temp to be 375 and for the onions to be cooked for a MINIMUM of 30min.

        having said all of that i do LOVE this recipe and look forward to a slightly sweeter, less sharp experience next time.

      • Christoph

        Thanks for the info Thomas. As I mentioned I have personally never tried them in the oven. I would guess under cooked however would not give the best results for sure. Thank you for doing the testing for us!

  1. Jennifer P

    These are so delicious! I have made them several times just this past month. You must give these a try.

  2. Carole

    Christoph, a great idea – I am pinning to my Recipes to try as well. Thanks for bringing it to the BBQ. Cheers

    • Christoph

      These onions are fantastic. When you open the foil pouch after they come off of the grill, be sure to spoon any liquid that has collected in the bottom back over the top of the onion. Hope you enjoy, and would love to hear how you like them. Thanks for visiting my blog.

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