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Onions are cored then stuffed with a cheesy bacon filling. Grilling brings out the flavors in this great appetizer or side dish.


Recipe Summary test

10 mins
45 mins
55 mins
6 stuffed onions


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat an outdoor grill for medium indirect heat and lightly oil the grate.

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.

  • Meanwhile, cut a thin slice from the top of each onion; discard tops. Use a small spoon to scoop out the centers of the onions, leaving 1/2-inch-thick shells. Finely chop and reserve removed onions.

  • Remove cooked bacon from the skillet using a slotted spoon, reserving 1 tablespoon drippings in skillet. Drain bacon on a plate lined with a paper towel. Add 1 cup reserved chopped onions to the skillet. Cook over medium heat until onions are crisp-tender, about 5 minutes. Add serrano chiles and garlic to the skillet and cook 2 minutes. Stir in cooked bacon.

  • Mix Cheddar cheese, Neufchatel cheese, and thyme together in a bowl. Stir in bacon mixture. Spoon evenly into onion shells. Place each filled onion on a sheet of heavy duty aluminum foil. Drizzle 1 tablespoon balsamic dressing on top of each onion. Wrap foil tightly around onions, leaving room for heat circulation inside.

  • Grill on the preheated grill until onions are tender, about 25 minutes.

Nutrition Facts

331 calories; protein 10.8g; carbohydrates 10g; fat 27.9g; cholesterol 53.2mg; sodium 604.2mg. Full Nutrition