Onion bombs are basically halved, separated onion layers, stuffed with seasoned meat, reassembled, wrapped in bacon, smoked and indirect grill-roasted, then brushed with bbq sauce to finish.
In other words... heaven.
The meat mixture I used was -
1 lb. extra lean ground beef
3/4 C. finely chopped mushrooms
1 T. finely chopped onion
1/2 C. dry bread crumbs (or substitute of your choice)
heaping tablespoon dried parsley
about 2 t. Worcestershire sauce (just shake it to taste)
1 t. Montreal steak seasoning
1 T. ketchup
2 medium onions
1 - 12 oz. package bacon
bbq sauce of your choice
wood chips for smoking, soaked
Slice stem and root ends from onions, then slice in half lengthwise. Carefully remove papery outer layers. Separate inner layers, keeping matched pairs together. You will get 3-4 pairs of good size from each onion. Chop some of the remaining onion for the filling, and save the rest for another use.
Combine all ingredients for meat filling, mixing well.
Fill each onion half with meat, pressing the matching halves back together. Wrap each onion with 2-3 slices of bacon until covered, securing with picks.
Preheat grill for indirect cooking, to about 400°. I used a drip pan, because bacon grease all over the inside of my grill is not my idea of a good time. Place onion bombs over drip pan, throw some wood chips in there (using your preferred grill-smoking method), close the lid, and let them roast for about an hour, turning occasionally. Brush with bbq sauce during the last 10 minutes or so. Remove to plate and let stand about 5 minutes before serving.
Mesquite wood chips on the left.
About halfway done cooking. Should have used a little more bacon on a couple of these, but oh well...
Served with my Awesome Broccoli Slaw, they were (dare I say it), da bomb.
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