Grilled Blue Cheese & Bacon Stuffed Onions

I 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.

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).

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

Place 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).

Heat 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.

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

Using 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.

I 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.

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34 thoughts on “Grilled Blue Cheese & Bacon Stuffed Onions

  1. Hi,

    I was wondering if you have tried this in the oven? If so any tips?

    Thanks and I will be trying on the grill the first sunny weekend I can.

    Amanda

    • Amanda I have not tried this in the oven, but imagine it would work just fine. I would guess a medium hot oven around 375 would probably work. Let me know if you give it a try! Thanks for the idea too!

      • I did try these in the oven for 40 minutes at 375. They were okay at best. The flavored were amazing, but the onions were only partially softened. The grill is obviously ideal because it leaves marked and browns the onion, but I think 375 was too low. Maybe 400?

        • Did you seal them in a foil pouch? as the steam will help to cook them. I would probably not go with a higher temp, but rather a longer cooking time. Glad to hear about your method! Thanks for letting me know how it worked.

  2. Darn it wish I had seen this yesterday so I could have picked up the blue cheese at the store since we are bbq’ing today :( will have to pick it up for next weekend

    • I hope you will like them. The onions take on such a mild flavor after the grilling, and complemented with the blue cheese and bacon. YUM! Let me know how they turn out.

    • They probably could be made with other cheeses. The beauty of this combination is how the mild flavor of the grilled onion works with the smokey flavor of the bacon and the tang of the blue cheese. Feta might me also good. Please let me know if you experiment with some other cheese. I would love to hear how it turns out!

  3. Cannot wait to give this recipe a try…my mouth is watering just thinking of the incredible taste. Had to share it on Pinterest.

  4. Made this last night and it was the quietest dinner ever! They just kept eating the onion and saying mmmm … Thank you!

  5. I just made them and I was the only one to eat it. You have to like the taste of blue cheese. I made them in the oven. Bake at 300 for 40 min. Served it with chicken and stuffing. For left overs I am going to chop one of the onions and mix it all together.

    • LOL yes Paula it would be important to like blue cheese to enjoy these. I think you could also make them with feta if you like that better. Glad you tried them.

  6. Wow! We made these tonight and they were phenomenal. We all loved them. I added a tad bit of worcestshire sauce instead of the salt and some Montreal Steak Seasoning. Thank you so much for the recipe. It is FOR SURE a keeper:)

  7. OMG, these were off-the-charts amazing!! Easy and delicious. Served it with Bison filet, and Potatoes Anna. I’ll be making these on a regular basis. So good!

    • Glad you liked them. If I owned a steakhouse, they would definitely be one of my signature side dishes! Thanks for letting me know how you enjoyed them!

  8. This recipe absolutely BEGS to be taken camping. I bet these gems would be divine tucked into the coals of a campfire. Now I want to go camping this weekend…

  9. We just made these for dinner and they were delicious! I liked them even better than my steak and that’s saying a lot :)

  10. I have these prepared and ready for the grill tonight. I can’t wait to try them. I wanted something special and different for the 4th of July even though we are grilling burgers instead of steak. I will let you know how they turn out.

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  12. This is probably a stupid question, but do you pre-cook the bacon? It looks cooked in your pictures & your recipe says “crumbled”, but I just wanted to double check. This looks really delicious, and since we have tons of onions growing in our garden I want to give this a try. Thanks!

    • Joy I did precook the bacon. Nice to have your own crop of onions to use. Hope you like the recipe, let me know how they turn out for you.

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