I love onions. All kinds and in almost any application, however I must confess I was a bit leery 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 making these grilled blue cheese and bacon stuffed onions, 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.

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Grilled Blue Cheese & Bacon Stuffed Onions

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.

Course Side Dish

Cuisine American, Steak House

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Christoph

Ingredients

• 4 large-sized sweet onions Vidalia, Maui sweets, sweet yellows
• 1 stick butter room temperature
• 2/3 cup blue cheese crumbled
• 4 strips bacon crisped and crumbled
• 1/2 teaspoon dried thyme crushed
• salt and pepper to taste

Instructions

• 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.

Notes

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.