Grilled Onion Bacon Cheese Buds

Grilled Onion Bacon Cheese Buds

If you like grilled onions then you’ve got to check this out. Get yourself some big sweet onions, peal and cross-cut them up, top them with your favorites

For this Recipe your going to need the following ingredients:

  • Sweet Onions – 6, You can vary the amount depending on the amount of people you are feeding
  • Grated Chedder Cheese or your favorite cheese
  • Paprika
  • Cajun Pepper – to taste
  • Thick Cut Bacon – 1 slice for each onion
  • Thin bladed, sharp knife

FOR THE DIPPING SAUCE

  • Sour Cream – ½ Cup
  • Catsup – 2 tsp
  • Cajun Pepper – ½ tsp or to taste
  • Paprika – 1/2 tsp
  • Garlic Flakes – ½ tsp
  • Prepared Horseradish – 1 Tbs

Method

1. Peel the onions – The easiest way to do this is;
Cut off the top and root end of the onion
Make a thin slice in the onion from the top to the bottom
Peel off the outer skin of the onion starting at the slice you made. Skin will roll right off the onion
2. Crosscut the onions – Do not cut all the way through the onion when you make your slices
Using a sharp, thin bladed knife start slicing the onion all the way across the onion. Try to keep your slices about
¼ inch or more apart. Thinner than this will make your onion buds wimpy and hard to dip
Turn the onion 90 degrees and slice across the onion perpendicular to your first slices. Again keep your slices ¼ inch or more apart. Making sure not to slice all the way through the onion.
3. Set up your grill for indirect heat (hot coals on one side of the grill and no coals on the other side of the grill) – You’re looking for a grill temperature of medium heat about 350 degrees Fahrenheit.

Cooking

4. Place the Onions on the side of the grill with no coals (indirect heat side)
5. Sprinkle Paprika and Cajun Pepper on top of the onions
6. Place one slice of the thick cut bacon on top of each onion – pile it on top by working it into the slices you cut into the onion so that as the bacon cooks all that rendered bacon fat seeps down into the onion
7. Cover grill with the lid with top vent situated over the onions to draw the heat over them– you are looking at about a 1 hour cook time depending on your grill temp
8. After about 30 to 40 minutes check the onions – you may need to rotate the onions around on the grill if some are cooking faster than others.

The Dip

9. In a bowl combine

    • ½ cup Sour Cream
    • 2 tsp Catsup
    • ½ tsp Cajun Pepper or to taste
    • ½ tsp Paprika
    • ½ tsp Garlic Flakes
    • 1 Tbs Prepared Horseradish

FINALIZING

10. When onions are done – about 60 minutes – Take a spatula and press down on them so that they spread out and open up
11. Top each onion with grate or shredded Chedder Cheese or your favorite cheese
12. Recover the grill with the lid for a couple of minutes to let the cheese melt
13. Remove the onions from the grill and put on a platter with the dipping sauce

SERVING

14. Serve and Enjoy