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This is my version of Steve Raichlen's onion dish that he grills directly on the rack of a Weber® grill. I do mine in the oven. This is a great side or main dish. Add as a side dish to steak or serve with a summer salad and enjoy as the main dish.


Recipe Summary test

20 mins
1 hr 15 mins
1 hr 35 mins
4 stuffed onions


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Coat an oven-proof glass baking dish with cooking spray.

  • Peel outer skin from onions and discard. Cut off the bottom of each onion so they will stand upright. Cut off the top of each onion and scoop out the inside, leaving a thick shell and bottom intact, and reserving the extra pieces of onion. Set onion shells in the prepared baking dish.

  • Chop reserved onion pieces and set aside. Combine 4 teaspoon chopped onion, 8 teaspoons chopped bacon, and 4 teaspoons BBQ sauce in a small bowl. Scoop 1/4 the mixture into 1 of the onion shells and return it to the baking dish. Repeat to fill remaining 3 onion shells. Top each stuffed onion with 1/2 teaspoon reserved chopped onion and enough BBQ sauce to cover.

  • Bake on the center rack of the preheated oven until layers are easily pierced, about 1 hour and 15 minutes.

Nutrition Facts

251 calories; protein 10.3g; carbohydrates 35.8g; fat 8.1g; cholesterol 20.1mg; sodium 609.2mg. Full Nutrition