Grilled Vegetables
Bacon Wrapped Stuffed Onion Recipe
This is a fantastic recipe for stuffed onions because you use the grill to smoke the onions as well as grilling them, which infuses the whole dish with a beautiful smoky flavor. If you want to make stuffed onions for vegetarians, you can omit the bacon and substitute finely chopped vegetables for the sausage meat.
This stuffed onion recipe makes a great side dish or you can serve each person two as a main course. This is a great grilled vegetable recipe for the barbecue because onions grill very nicely and the apple wood smoke pouch gives these stuffed onions a really mouthwatering taste, which everybody is sure to love.
Smoked Stuffed Onions with Bacon and Sausage
Ingredients -
6 Spanish onions, peeled
3 tomatoes, chopped and deseeded
1 cup chopped artichokes
2 tablespoons chopped basil
6 slices lean bacon
¼ cup black olives, pitted and halved
2 tablespoons chopped fresh basil
Salt and black pepper
2 spicy Italian sausages
1 white onion in ½ inch rings
Fresh rosemary to garnish
3 cups apple wood chips
Preparation:
Prepare the grill for direct grilling and preheat it to a medium high heat. Oil the grill and put the white onion slices over the heat.
Grill for a couple of minutes per side or until you have grill marks on them.
Remove from the grill and cool, and then chop finely.
Squeeze the sausage meat out of the casings into a bowl and add the olives, grilled onions, tomatoes, oregano, basil, artichokes and some salt and pepper to taste. Mix well.
Core the onions, leaving a ¼ inch border and put them on a baking sheet. Put the sausage mixture inside and put in the refrigerator to set.
Put 2 cups of the apple wood chips in to a bowl of cold water for an hour. Set the stuffed onions on a perforated grill tray after you wrap a piece of bacon around each and secure it with a toothpick. Make a smoke pouch by draining the wet wood chips and squeezing out the excess water, then spreading them on a large piece of aluminum foil.
Put the dry wood chips on top and mix them together. Close the foil around the wood chips to make a sealed package and puncture holes in the top and bottom to let the smoke flow through.
Prepare the grill for indirect grilling, heating it to 220 degrees F.
Put the smoke pouch directly over the heat, close the lid and wait for smoke.
Put the stuffed onions on the side of the grill with indirect heat and smoke them for 45 to 60 minutes or until the filling is cooked through and the onions are tender.
Serve with fresh rosemary as a garnish and a dollop of sour cream.
(Makes 6)
A picture of a our Smoked Stuffed Onions with Bacon and Sausage the apple wood chips give this recipe a distinct smoky flavor that brings out a really nice mix with the sweetness of the onions. The bacon and sausage keep the whole think moist and add further to the flavor. This is a delightful appetizer to serve at a cookout dinner.
