Recipe Box, Bacon & Blue Stuffed Vidalias
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
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
Enjoy!
🥓🐷🥓
I will be joining these fabulous parties and blogs:
Meal Plan Monday Dishing it & Digging it, Between Naps on the Porch,
Merry Monday Make it Pretty Monday Celebrate and Decorate,
Tasty Tuesday Oh My Heartsie Girl Full Plate Thursday
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I’ve never really thought of onions as a side dish, but with all that goodness stuffed inside, of course. If you make it, Jenna, I’ll eat it!
I hope you try this, even the plain ones are so good with a steak!
Jenna, your stuffed Vidalia sounds and looks so delish! I have stuffed them before, but I want to try your recipe. We all know bacon is the crowning touch for so many dishes!
I have been making baked onions forever, one of my mom’s recipes 🙂
We just grilled out and the cooked onions were a favorite part Jenna! Your stuffed ones sound like a winner:@)
Glad you’re getting your grill going!
Jenna! I LOVE onions with everything….and as a matter of fact, I ate onions and dill pickle this morning with my pancakes and eggs. Yes, I know….I get plenty of looks when I order them at a restaurant. I just tell the server… it is like a hamburger, only I use the pancake as the “bun”. (no syrup) What I actually do is cut up the over medium egg, bacon (or sausage or ham) along with the onion and dill pickle and eat and enjoy. (My sisters and I adopted this onion, dill pickle and pancakes from our father)
And if that isn’t strange enough….I have been known to take warm bacon grease and “coat” a slice of bread, add a slice of raw onion and lots of salt and pepper and I have a great open faced onion sandwich.
Sooooooo your recipe is a definite winner which I will add to my recipe file. Thanks my friend. I can’t wait!
This is one crazy story Kari!! I bet you do get some looks when ordering this!! I get it though! 😂
Oh, can’t wait to try these!!
Yum! 😊
so easy, so good!
Wowza!!!’
Yep!
Oh! My! Word! Bacon and onions… you had me at Hello!
ha ha, good stuff Nancy!
Girl, you are killing me with these wonderful recipes ! Yum ! Would love to make this fit my husband . He loves anything with bacon . Hugs and blessings, Cindy
I guess it is a little decadent, but it is low carb! Thanks Cindy!
This will be a hit with my guys….love, love this…and you know a way to a man’s heart is bacon!
I hear there is a recipe book called the Bacon Bible….thanks for the recipe and hope your family had a great Father’s Day! Have a great week Jenna!
Thanks Shirley, I had a lot of fun playing with my pigs! My son would love the Bacon Bible, I will have to check it out 🙂
I never would have thought to stuff an onion!! ☺️ Looks really good!! ❤️
so good, thanks Jill!
Sounds delicious Jenna, we’ll have to try!
YOu’re pushing three of my favorite buttons — onions, bacon and bleu! This looks great!
bacon and bleu make everything good!
excuse me while I wipe the droop off of the keyboard. Adding ingredients to grocery list.
Love your stuffed onions, can’t wait to try them!Hope you are having a fantastic week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
Miz Helen
the onions were a big hit with my son {who is hard to impress!}