Onion Bombs (Print Version)
# Ingredients:
→ Onion Wrapping
01 -
4 medium yellow onions (using outer 2 layers of each onion)
02 -
16 pieces center-cut smoked bacon
→ Meatball Mixture
03 -
2 pounds lean ground beef (93/7 blend)
04 -
½ cup breadcrumbs
05 -
1 large egg
06 -
¼ cup whole milk
07 -
3 tablespoons barbecue sauce (Sweet Baby Ray's original)
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1 teaspoon salt
11 -
¼ teaspoon freshly ground black pepper
→ Cheese & Glaze
12 -
8 cheddar cheese cubes (1-inch sized)
13 -
⅓ cup barbecue sauce for brushing (Sweet Baby Ray's original)
# Instructions:
01 -
Preheat your oven to 425°F and line a large rimmed baking sheet with aluminum foil for easy cleanup.
02 -
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'.
03 -
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.
04 -
Divide the meat mixture into 8 equal portions, roughly 4 ounces each. This ensures all your onion bombs will be the same size.
05 -
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.
06 -
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.
07 -
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.
08 -
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.
09 -
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 -
Let the onion bombs cool for 5 minutes before serving. This helps them hold together and prevents burns from the molten cheese inside.
# Notes:
01 -
The bacon is essential for holding everything together - don't skip it or substitute
02 -
Use fairly thick, evenly sized onion pieces for even cooking throughout
03 -
If onions are hard to separate, soak in hot water for 3-4 minutes to soften
04 -
Seal the cheese completely in the meat to prevent leakage during cooking
05 -
Wait to add barbecue sauce until the final stage to prevent burning