Recipe Box, Bacon & Blue Stuffed Vidalias

the Painted Apron

5 years ago

Happy Father’s Day!

Today’s recipe is sure to be a hit with the guys you know and love

Sweet Vidalia onions stuffed with bleu cheese and bacon and baked or grilled

Note: you can use any sweet onion and a different cheese

substitute Smoked Gouda, Pepper Jack or flavored goat cheese if desired

AND You can prepare these quickly,

wrap them in foil and

they are ready for the oven or the grill!

Cut off onion tops and bottoms and peel

Use a knife, spoon, or melon baller to scoop out a cavity

You can save the scooped out onions for another dish

Make the cavity any size you like,

I made these pretty big so I could put a lot of filling inside 😋

Combine the bleu cheese, bacon and soft butter in a bowl

using a fork to mix

Fill the cavities,

pressing the filling down to get as much in as possible

Place each onion on a large square of foil

Season well and drizzle with a little olive oil

Enclose onions in foil by bringing up all 4 corners,

crimping foil edges to seal,

leaving lots of room at the top of packet

The filling will melt down over onion and won’t get stuck on the foil top

Make sure the packets are well sealed so none of the good stuff leaks out!

You can refrigerate the packets for up to 24 hours

Bake on a sheet pan in the oven at 400 degrees, for 1 hour

or put the packets on your grill

Time will depend on size of onions, and temperature of grill

These flavorful soft, buttery, onions are wonderful with grilled steak, pork or chicken

Also a great sub for a potato if you’re watching carbs

By the way, these onions are wonderful without stuffing too, slice off tops and bottoms, place on foil, put a pat of butter on top and season well with salt and pepper or any seasoning you want. Drizzle with olive oil and wrap and bake or grill at 400 degrees for 45-60 minutes

BACON & BLEU CHEESE STUFFED VIDALIAS

sweet onions filled with bacon and bleu cheese can be baked or grilled for a fabulous side dish

Course Cook out, Side Dish

Cuisine American

Keyword bacon, BBQ, bleu cheese, side dish, vidalia onion

Prep Time 5

Cook Time 1

Servings 2

Equipment

aluminum foil

Ingredients

2 large Vidalia Spanish or any sweet onion
3 slices bacon cooked crisp
3 ounces bleu cheese or gorgonzola cheese crumbles**
3 T butter softened
garlic salt or garlic seasoning {I used Trader Joe’s Seasoned Garlic Salt}
pepper
1 Tablespoon olive oil

Instructions

Cut off a slice from the top and bottom of onions. Remove outer papery skin. Make a cavity in the onion using a melon baller, knife or spoon. Place each onion on a large square of aluminum foil.
Mix butter, bacon and bleu cheese in bowl using a fork to combine ingredients together. Divide filling between onions, pressing it down into cavities. Season with garlic salt or seasoning and ground black pepper. Drizzle a little olive oil over the top and sides of onion.
Bring all 4 corners of foil together over the top of onion leaving a lot of space so filling will stay on onion, not get on foil. Crimp the edges of foil to seal. Make sure packet is completely sealed. Packets can be refrigerated for up to 24 hours at this point.
Place on sheet pan and bake at 400 for 1 hour or cook packets over medium high heat on grill, for 45 minutes. Grilling time will depend on your grill, size of onions, so I can’t be specific about the grilling time.

Notes

**substitute Smoked Gouda, Pepper Jack or a flavored goat cheese if desired. I don’t recommend cheddar because it would be too greasy.

these onions are wonderful without stuffing too, slice off tops and bottoms, place on foil, put a pat of butter on top and season well with salt and pepper or any seasoning you want. Drizzle with olive oil and wrap and bake or grill at 400 degrees for 45-60 minutes