Bacon Onion Bomb

May 16, 2018 By Brian Naillon - GTI VP and resident Grill Concotionologist

If you like good food, cold beer and America; then you will love these Bacon Onion Bombs! So good you might break out into song when you eat them. (The song Proud to be an American comes to mind).

Hollowed onion, stuffed with seasoned rice, ground spicy sausage, topped with cheese and spiced to preference; all wrapped in bacon and cooked on an open grill.

• 3 whole Large White Onion cut to individual layers (as shown below)
• 1 pounds ground sausage (Chorizo, or any personal preferences on flavored ground meat)
• 3 tablespoons Worcestershire Sauce
• 2 teaspoons Seasoned Salt
• 1 teaspoons Black Pepper
• 1/4 cup fresh cut Cilantro
• 2 fresh diced Jalapeno (optional)
• 2 cups rice
• 3 chicken bouillon cubes
• 1/4 cup powdered garlic
• 3 teaspoons Soy Sauce
• Sliced cheese (personal preference of type)
• 2 packages Sliced Bacon
• 1 cup Barbecue Sauce (Other flavored glazes work well too)
• Beer (only requirement is that it is cold)

Start by cooking rice. Open ice cold beer.
Start by cooking rice. Cook rice with Chicken Bouillon and 1/2 of allotted Garlic Powder in water.
Next, brown the sausage in small pieces in a skillet. (Drain excess grease when finished).
Mix sausage into finished rice mixture. Also add:

• Seasoned Salt
• Black Pepper
• Cilantro
• Jalapeno (optional)
• Garlic Powder (other 1/2 that is left over)
• Soy Sauce

Cut onions as follows: Cut both ends off and slice through half the onion vertically. Once cut, remove each layer as shown.

Fill onion with rice mixture and a slice of cheese. Wrap onion with bacon and use a toothpick to secure the bacon to the onion. Place wrapped onions on greased grill plate and pour Worcestershire Sauce over bacon covered onions. NOTE: (A disposable aluminum cooking pan can be used in place of a grill plate).

Get grill to about 350 and place pan over direct heat. Use tongs to turn onions so bacon does not stick to pan. Cook for about 20-25 minutes.

Remove onions and place directly on rack. Cook over indirect heat and rotate to evenly get bacon crisp. (Monitor closely for flare ups) Brush on barbecue sauce or glaze of choice, continue to brush and rotate until glaze is sticky and firm.

Let stand for a few minutes as the center will be equal to the temperature of molten lava. (About enough time to enjoy a cold beer) Cut onions in half and serve. WARNING: you may begin to tear up a little as you eat. Don't worry, this is an allowable instance.