Bacon Cheddar Onion Bombs

🧅🥓 Bacon Cheddar Onion Bombs (Makes 4 large bombs)

⏰ Time Overview

• Prep Time: 30–35 minutes

• Cook Time: 45–60 minutes (depending on cooking method)

• Total Time: ~1 hour 15 minutes

📝 Ingredients

🧅 For the Onion Bomb Shell:

• 2 large yellow or sweet onions (you’ll use the outer layers to form the shells)

• Toothpicks or kitchen twine (to secure the bombs)

🥩 For the Meat Filling:

• 1 1/2 lbs ground beef (80/20 or 85/15 for flavor and binding)

• 1 large egg

• 1/2 cup breadcrumbs (or crushed crackers)

• 1/4 cup milk

• 1 tsp Worcestershire sauce

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp smoked paprika

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp cayenne pepper (optional, for heat)

• 1/2 cup finely chopped green onions or chives

• 3/4 cup shredded sharp cheddar cheese

🧀 For the Cheesy Core:

• 1/2 cup cubed cheddar or cheese curds (about 4–6 cubes total)

🥓 For the Bacon Wrap:

• 8–12 slices regular-cut bacon (not thick-cut, so it crisps properly)

• Optional: BBQ sauce or glaze for basting

🔪 Step-by-Step Instructions

🔥 Step 1: Prep the Onions

1. Cut off the top and root ends of the onions, then peel.
2. Slice the onions in half vertically (from top to root).
3. Carefully separate the layers — you’ll need 2–3 large outer layers per bomb to form the shell.
   • You should get about 4 full “shells” from 2 large onions.
4. Set aside the smaller inner layers for another use, or finely chop some to add to the meat mixture.

🧂 Step 2: Make the Meat Mixture

1. In a large bowl, combine:
   • Ground beef
   • Egg
   • Breadcrumbs + milk
   • Worcestershire sauce
   • Garlic powder, onion powder, smoked paprika, salt, pepper, cayenne
   • Chopped green onions
2. Add shredded cheddar and mix just until fully incorporated.
   • Don’t overmix — it can make the meat tough.
3. Divide the mixture into 4 equal portions.
4. Press a cube or two of cheddar into the center of each portion and seal the meat around it to form a ball.

🧅 Step 3: Wrap with Onion Shells

1. Take two large onion halves and wrap them around each meatball.
2. You may need to trim or overlap layers to get a snug fit.
3. Press firmly so the onion holds everything together.

🥓 Step 4: Wrap with Bacon

1. Lay out 2–3 strips of bacon per bomb.
2. Wrap the bacon around each onion bomb, tucking the ends underneath or securing with toothpicks.
   • Make sure all seams are covered to help hold in the cheesy center.

🌡️ Step 5: Cooking Methods

🔥 A) Oven Method (Easiest):

1. Preheat oven to 375°F (190°C).
2. Place bombs on a foil-lined baking sheet fitted with a wire rack (this allows fat to drain and heat to circulate).
3. Bake for 45–60 minutes, or until bacon is crisp and the internal temp reaches 160°F (71°C).
4. Optional: Brush with BBQ sauce in the last 10–15 minutes of cooking for extra flavor.