I have had the ingredients for this dish in my home multiple, multiple times. But every time I would go to make this recipe, the darn onions were gone. I’m not joking! My husband was always stealing them for eggs, salads, and whatever he was cooking up. I had to make yet another trip to the store for more of these beauties. And hide them away.
It is an understatement to simply say we love Vidalia onions in our home. We adore them! They are a pantry item in our home. These guys are only available mid-April to early September so we make every opportunity to use them as often as we can. A short and sweet season, like the onions themselves :) (cheesy alert!)
At the risk of making myself sound stupid by sharing something I just learned…do you know why Vidalia onions are called Vidalia onions? Maybe the capitalization of Vidalia is a clue? These onions come from a place in Georgia called Vidalia. Vidalia onions are, literally, from Vidalia. I’m geeking out about this new info :).
This sweet summer staple actually started as a fluke — an accidental discovery back in the 1930s. Read the full story and learn more about today’s growers at vidaliaonion.org. Truly, the best things seem to start on accident, don’t they!
Onion Bombs aren’t a new thing that I invented. I truly thought I had. But after I made these, named them, and went to see what the competition for this post was going to be on Pinterest, I realized something…
I am not as clever as I think I am. Sigh.
I am not a terribly brilliant food blogger. As in, I should really work on finding recipes that the whole world hasn’t already made and put out into the cyber world. But good news, based on the popularity of these on Pinterest…everyone that makes them thinks they are amazing!
The moral of the story is:
1. Vidalia onions are a must-have for your home. Pronto. Go get them.
2. If you want to be a good food blogger, don’t follow my example.
3. Onion bombs are the bomb.com . For real!
4. Pinterest will make you lose hours of your day. And make you incredibly hungry.
^^ All Truths ^^
Tip: While it looks ridiculously more impressive to carve the onion into little holders of meat, alternately, you can cut the root and top off the onion and slice the outer layer of the onion off. Set it on it’s back (cut is up) and fill with meat. It’s easier. But, certainly not as cool!
Any sort of cheese will do. I’m being real here, string cheese is almost always in my fridge courtesy of the 13 year old boy. I’d like to be able to say that I generally use gouda or goat cheese in my onion bombs, that would make me sound sophisticated and would be amazing in these! Alas, string cheese is the reality of my fridge. At least it’s mozzarella!
My husbands favorite part… bacon!
My onion bomb only has one piece of bacon which, according to Pinterest land, is a crying shame. Most of them have the onion entirely wrapped in bacon. Like, all the way around…entirely. Stick me with a needle, but I think that is just ridiculous.
Your heart will stop if you eat all that bacon. Just shut down. Give up the ghost.
So, to avoid ghost giving, I went with a reasonable single piece of bacon wrapped beautifully around the top of the onion. Gorgeous, reasonable, and tasty. And topped it with panko bread crumbs.
Note: If you end up broiling the onion at the end, for bacon crispiness, the top gets quite done. You can put a small piece of aluminum foil on top to keep that from happening. Or, simply scrape off a bit of the more “done” pieces off.
Wrap up all of that bacon, cheese, and beef goodness in magic foil and bake it. These also work absolutely gorgeously in the campfire and are a great make-ahead meal to bring camping.
Pictures don’t do justice to this piece of art. Truly, this is a must-see-in-person kind of yumm-i-ness. Make these up and wow your family and friends with their deliciousness and beauty!
Vidalia Onions are America’s Favorite Sweet Onion, but you can only get them for a limited time each year! Learn more about the hard-working Georgia growers who bring these onions to life and what makes Vidalia’s so special at vidaliaonion.org.
Follow Vidalia at the following places…
- 1 lb. ground beef using other ground meats like turkey or pork also works great!
- 1 teaspoon salt
- 2 cups panko bread crumbs divided
- 4 vidalia onions
- 4 slices of bacon
- 4 pieces of mozzarella string cheese
- Hollow out the onion until you reach the last layer.
- Mix the ground beef with the salt and 1 cup of the bread crumbs.
- Fill the center of the onions with the beef mixture, creating a well.
- Stuff cheese into the center of the beef.
- Wrap the bacon around the top sides of the onion.
- Top the with the remaining bread crumbs.
- Wrap the onions in aluminum foil.
- Bake at 350 degrees for 30 minutes.
- Pull the aluminum foil away from the onion and bake for another 30 minutes.
- If the bacon isn't as crispy as you would like, broil the onions for 5 minutes to crisp it up.