Henry Rifle Forums

shown below is the first time we fixed Bacon Wrapped Stuffed Vidalia Onion ....

the process involves :

coring out the onion (save all pieces removed)

mixing up a stuffing using shredded Swiss and mild cheddar cheese (substitute whatever you like), your favorite sausage, finely chopped mushrooms

wrap with 2 slices of thin bacon

grilled on our Traveler smoker for an hour and a half at 325 degrees


lessons learned :

use the largest Vidalia onions you can find

core them out leaving only 2 or 3 layers

the onion remains crunchy


we will most definitely fix them again soon

You are an eeevillll man.

per Elvis ... Thank You, Thank You Very Much

That looks really really good...

a couple of days ago we grilled these onions again .... in the opening post in this thread, I listed the following :

lessons learned :

use the largest Vidalia onions you can find

core them out leaving only 2 or 3 layers

the onion remains crunchy


with this second cooking we did use larger Vidalias and did remove all but the outer two layers .... this allowed more stuffing which was most certainly a plus ....


new lessons learned :

grilling time reduced to one hour at 325 degrees .... both stuffing and onion were done ....


side note, about the only onions my wife will eat are battered and fried onion rings .... I'm delighted to say she tasted and enjoyed eating one of these onions ....

You're getting eevilerrr. But have you considered using other cheeses? Smoked gouda or other?

with all of these things, one should use what they like .... hot sausage or mild, whatever type of cheese, add chopped onions/mushrooms or not .... I look at it as a process that can be personalized to make it work better

I've wanted to try that, but with BBQ sauce in the cavaty.
I have made fresh prunes pitted, with a cube of cheese to replace the pit, wrapped in bacon. So delicious!