Step-by-Step Instructions
Prepare Onions:
Trim the top and bottom off each onion and peel the outer skin. Slice each onion in half from top to bottom. Remove the two outermost thickest layers from each half, keeping these intact as you will use them to form the onion bombs. You should have eight sets of two sturdy onion halves.
Mix the Meat Filling:
In a large mixing bowl, combine the ground beef, bread crumbs, egg, milk, three tablespoons of barbecue sauce, garlic powder, onion powder, salt, and black pepper. Use clean hands or a sturdy spoon to thoroughly mix until all ingredients are evenly distributed and the mixture feels slightly sticky but holds together.
Divide and Shape:
Portion the meat mixture into eight equal balls. Flatten each ball into a round disc about three to four inches across in your palm.
Add Cheese:
Place a cheddar cheese cube in the center of each beef disc. Mold the beef gently but tightly around the cheese, sealing it in to create a stuffed meatball.
Assemble Onion Shells:
Place the prepared meatball between two matching onion halves so that the onion surrounds as much of the meatball as possible. If your pieces don’t fit perfectly, arrange as needed so the meatball is fully encased.
Wrap with Bacon:
Lay two slices of bacon in an X shape on your work surface. Set an onion-wrapped meatball in the center then tuck the bacon ends up and around to totally enclose the whole bomb. Use a toothpick if a piece tries to unravel but often the bacon holds tight on its own.
Bake:
Arrange all assembled bombs seam-side down on a foil-lined baking sheet. Bake at four hundred twenty five degrees for thirty minutes until the bacon is beginning to crisp and the onions soften.
Brush with Sauce and Finish Baking:
Remove the baking sheet and brush the tops and sides of each onion bomb with the remaining barbecue sauce. Return to oven and bake for ten to fifteen minutes more until the sauce is bubbly and caramelized and a meat thermometer reads one hundred sixty to one hundred sixty five degrees inside the beef.
Rest and Serve:
Let the onion bombs sit for at least five minutes so the cheese sets slightly before you serve. Enjoy these gooey savory treats while hot.
You Must Know
- Freezes well before or after baking
- High in protein and so satisfying for hearty appetites
- Works beautifully on the grill for summer cookouts or in the oven year round
My favorite part is cracking into that smoky onion shell then seeing the gooey cheddar ooze out with every cut. The first time I made these for game night everyone grabbed seconds and begged for the recipe—now they are a regular fixture at our table.
Storage Tips
Onion bombs keep covered in the refrigerator for up to three days. To reheat, place them uncovered on a baking sheet in a three hundred fifty degree oven so the bacon crisps back up. You can assemble the bombs the day before and bake fresh when needed or freeze them raw then add five to ten minutes to bake from frozen.
Ingredient Substitutions
The most important part is just ahead — click NEXT »»
