Bacon Balsamic Vidalia Onions
- Ready In:
- 1hr 35mins
- Ingredients:
- 8
- Yields:
-
4 onions
- Serves:
- 4
ingredients
- 4 small sweet onions, Vidalia preferred
- 4 garlic cloves, peeled and slivered
- 2 teaspoons balsamic vinegar
- 8 teaspoons butter
- salt
- black pepper, freshly ground
- cajun seasoning
- 8 slices bacon, thin sliced
directions
- If preparing in the oven, preheat oven to 350 degree F. Trim and peel the onion but leave the root intact. Cut a very thin sliver off of the root end if you need to level the onion so it will stand upright. Cut about a 1 inch core out of the top of the onion.
- Peel garlic and cut into slivers. Stuff one clove into each onion. Place the onion onto a square of foil large enough to wrap around the onion and enclose the top. Double wrap if cooking on the grill.
- Drizzle the top with balsamic vinegar, then place about 2 teaspoons of butter into the center of each onion. Season lightly with salt, pepper and Cajun seasoning.
- Wrap each onion with one slice of thin bacon, then another slice, securing with a toothpick if needed.
- Bring the sides of the foil up and twist the tops to seal. Place onto a hot grill or bake on a tray in a preheated 350 degree F oven for 1 hour. Carefully open the tops of the packets and return to the oven for 20 minutes to crisp up the bacon.
- Serve as is in the packets, one per person, or use a spatula to remove onions to a serving platter, pouring the juices over the top. Enjoy!
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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