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Onion Bombs

Featured in: Satisfying Hearty Mains

These viral onion bombs stuff cheddar-filled meatballs inside onion layers, wrap in bacon, and bake with BBQ glaze for an impressive 65-minute showstopper meal.

Tags: #beef #bacon #cheese

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Clare Greco
Updated on Fri, 13 Jun 2025 11:31:49 GMT
Onion Bombs
Onion Bombs | recipesbyclare.com
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Onion Bombs surround cheddar-stuffed barbecue meatballs with curved yellow-onion shells and crossed strips of smoked bacon. A two-stage bake softens the onion and crisps the bacon before a final barbecue glaze caramelizes over all eight portions.

The recipe makes exactly 8 onion bombs in 70 minutes, with 25 minutes of preparation and 45 minutes of cooking. Bake first for 30 minutes, glaze, then return them for 10–15 minutes until the centers reach 160–165°F.

Onion Bomb Ingredients

Four yellow onions, sixteen bacon pieces, ground beef, breadcrumbs, egg, milk, barbecue sauce, seasonings, and eight cheddar cubes
Four yellow onions, sixteen bacon pieces, ground beef, breadcrumbs, egg, milk, barbecue sauce, seasonings, and eight cheddar cubes | Recipes by Clare
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For wrapping, use exactly 4 medium yellow onions and the outer 2 layers of each, plus 16 pieces center-cut smoked bacon.

The meat mixture uses 2 lb 93/7 lean ground beef, ½ cup breadcrumbs, 1 large egg, ¼ cup whole milk, 3 tablespoons barbecue sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Finish with exactly 8 one-inch cheddar cubes and ⅓ cup barbecue sauce for brushing.

If you enjoy this recipe, you may also like Creamy Chile Colorado Burritos.

How to Make Onion Bombs

Four stages showing onion shells prepared, eight cheese-stuffed meatballs formed, eight bombs wrapped with bacon, and glazed bombs baked
Four stages showing onion shells prepared, eight cheese-stuffed meatballs formed, eight bombs wrapped with bacon, and glazed bombs baked | Recipes by Clare
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  1. Heat the oven to 425°F and foil-line a rimmed sheet pan.
  2. Trim, peel, and halve four onions; remove matching outer layers to make eight shells.
  3. Mix beef, breadcrumbs, egg, milk, 3 tablespoons barbecue sauce, and seasonings just until combined.
  4. Divide into eight four-ounce portions and seal one cheddar cube inside each.
  5. Cover with matching onion halves.
  6. Wrap each in two bacon strips crossed in an X.
  7. Bake 30 minutes.
  8. Brush with ⅓ cup sauce and bake 10–15 minutes more to 160–165°F.
  9. Rest 5 minutes.

For food-safety guidance while cooking, use the USDA safe minimum temperature chart.

Prepare the Oven and Pan

Make Eight Onion Shells

Mix the Meat Gently

Divide Into Eight Four-Ounce Portions

Seal One Cheddar Cube Inside Each

Enclose the Meatballs With Onion

Wrap With Sixteen Bacon Pieces

Bake the First Thirty Minutes

Brush With One-Third Cup Barbecue Sauce

Finished bacon-wrapped onion bombs glazed with barbecue sauce and filled with cheddar
Finished bacon-wrapped onion bombs glazed with barbecue sauce and filled with cheddar | recipesbyclare.com
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Finish to 160–165°F

Rest Five Minutes

Prevent Common Structural Problems

Store and Reheat Safely

Conclusion

Heat the oven to 425°F and foil-line a pan. Make eight shells from four onions. Mix 2 lb beef with breadcrumbs, egg, milk, 3 tablespoons barbecue sauce, and seasonings. Divide into eight portions, seal one cheddar cube inside each, cover with onion halves, and wrap each with two bacon strips. Bake 30 minutes, brush with ⅓ cup sauce, then bake 10–15 minutes to 160–165°F. Rest 5 minutes.

Frequently Asked Questions

→ How many onion bombs does this recipe make?

It makes exactly eight onion bombs.

→ How many bacon strips go around each bomb?

Use two strips in an X, for sixteen pieces total.

→ What internal temperature should they reach?

The meat centers should reach 160–165°F.

→ Why is the barbecue glaze added late?

Late glazing lets it caramelize during the final 10–15 minutes without burning during the first bake.

4.30 from 156 votes

Onion Bombs

Preparation Time:
25 Minutes
Cook Time:
45 Minutes
Total Cooking Time:
70 Minutes
Number of Servings:
8
Onion Bombs
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Cheese-stuffed meatballs wrapped in onion layers and bacon, baked until crispy with caramelized BBQ glaze for the ultimate comfort food.

Ingredients You'll Need

  • Onion Wrapping

  • Meatball Mixture

  • Cheese & Glaze

How to Make It

1.

1. Prep Oven and Pan: Preheat your oven to 425°F and line a large rimmed baking sheet with aluminum foil for easy cleanup.

2.

2. Prepare the Onions: Slice the top and bottom off each onion and peel away the outer skin. Cut each onion in half from top to bottom, then carefully remove the 2 outer layers from each half, giving you 8 onion 'shells'.

3.

3. Make the Meat Mixture: In a large bowl, combine ground beef, breadcrumbs, egg, milk, 3 tablespoons barbecue sauce, garlic powder, onion powder, salt, and pepper. Mix with your hands until just combined - don't overwork it.

4.

4. Portion the Meat: Divide the meat mixture into 8 equal portions, roughly 4 ounces each. This ensures all your onion bombs will be the same size.

5.

5. Form Cheese-Stuffed Meatballs: Flatten one portion of meat in your palm to a 3-4 inch disc. Place a cheese cube in the center and wrap the meat around it, sealing completely to form a meatball.

6.

6. Add Onion Layers: Place two matching onion halves on either side of each meatball, covering most of the surface. Choose onion pieces that fit your meatball size best.

7.

7. Wrap with Bacon: Lay 2 bacon strips in an X pattern, place the onion bomb in the center, then wrap the bacon up and around. Secure with toothpicks if needed.

8.

8. First Bake: Place all assembled onion bombs on the prepared baking sheet and bake for 30 minutes until the bacon starts to crisp and the onions begin to soften.

9.

9. Glaze and Finish: Remove from oven and brush the tops and sides with the remaining ⅓ cup barbecue sauce. Return to oven for 10-15 minutes until sauce is caramelized and internal temp reaches 160-165°F.

10.

10. Rest and Serve: Let the onion bombs cool for 5 minutes before serving. This helps them hold together and prevents burns from the molten cheese inside.

Extra Information

  1. The bacon is essential for holding everything together - don't skip it or substitute
  2. Use fairly thick, evenly sized onion pieces for even cooking throughout
  3. If onions are hard to separate, soak in hot water for 3-4 minutes to soften
  4. Seal the cheese completely in the meat to prevent leakage during cooking
  5. Wait to add barbecue sauce until the final stage to prevent burning

Essential Tools

  • Large rimmed baking sheet
  • Aluminum foil
  • Large mixing bowl
  • Sharp knife
  • Meat thermometer
  • Pastry brush
  • Toothpicks (optional)

Allergy Warnings

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten from breadcrumbs
  • Contains dairy from milk and cheddar cheese
  • Contains eggs
  • Contains pork from bacon

Nutrition Details (Per Portion)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 439
  • Total Fat: 25 g
  • Total Carbohydrate: 19 g
  • Protein: 33 g