BBQ Bacon-Stuffed Onions

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.

Prep Time:
20 mins
Cook Time:
1 hrs 15 mins
Total Time:
1 hrs 35 mins
4 stuffed onions


  • 1 cooking spray

  • 4 large whole sweet onions (such as Vidalia®)

  • 8 slices bacon, chopped

  • 4 tablespoons smoky BBQ sauce


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

  2. 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.

  3. 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.

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

Nutrition Facts (per serving)

251 Calories
8g Fat
36g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 251
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 13%
Cholesterol 20mg 7%
Sodium 609mg 26%
Total Carbohydrate 36g 13%
Dietary Fiber 6g 20%
Total Sugars 18g
Protein 10g
Vitamin C 24mg 119%
Calcium 78mg 6%
Iron 1mg 6%
Potassium 603mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.