Bacon Cheddar Onion Bombs (Printable Version)

Beef, cheddar, and bacon wrapped in onion and baked until smoky and gooey.

# Everything You’ll Need:

→ Main Ingredients

01 - 4 large yellow onions, outer 2 layers from each, peeled and halved
02 - 1 1/2 pounds lean ground beef (85% to 93% lean)
03 - 1/2 cup plain or seasoned bread crumbs
04 - 1 large egg
05 - 1/4 cup whole milk
06 - 1/4 cup barbecue sauce, divided
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 8 cubes sharp cheddar cheese, cut evenly
12 - 16 slices center-cut smoked bacon

# Steps to Cook:

01 - Trim both ends of each onion, peel off the outer skin, and slice in half top to bottom. Carefully remove the two outermost layers from each half to form eight sets of sturdy shells.
02 - Combine ground beef, bread crumbs, egg, milk, 3 tablespoons barbecue sauce, garlic powder, onion powder, salt, and black pepper in a large bowl. Mix thoroughly until the mixture is cohesive and slightly sticky.
03 - Divide the beef mixture into eight equal portions. Flatten each into a disc and place one cheddar cube in the center. Enclose the cheese completely by shaping into a sealed meatball.
04 - Position each meatball between two matching onion halves, adjusting as necessary to fully encase the meatball.
05 - Lay two slices of bacon in an X-shape and set the onion-wrapped meatball in the center. Wrap the bacon around and secure tightly. Use toothpicks only if necessary to hold the shape.
06 - Place all bacon-wrapped bombs seam-side down on a foil-lined baking sheet. Bake at 425°F (220°C) for 30 minutes, until the bacon starts to crisp and onions soften.
07 - Remove from oven and brush each bomb with remaining barbecue sauce. Return to oven for 10 to 15 minutes until the sauce caramelizes and internal temperature reaches 160–165°F (71–74°C).
08 - Let bombs rest for at least 5 minutes before serving to allow the cheese to set slightly.

# Extra Suggestions:

01 - To prevent tearing, soak onion halves in hot water for 3 minutes before separating layers.
02 - Use a meat thermometer to ensure beef is safely cooked to 160–165°F.
03 - Apply barbecue sauce during the final baking stage to prevent burning and enhance caramelization.
04 - Onion bombs freeze well raw or fully baked. Add extra bake time when cooking from frozen.

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