Bacon Wrapped Onion Bombs BBQ

Featured in Hearty Main Courses.

Bacon Wrapped Onion Bombs are a bold fusion of juicy ground beef, sharp cheddar, and classic BBQ flavors. Tender beef is wrapped around gooey cheddar, hugged by sweet onion layers, and finished with smoky bacon. Each bomb is brushed generously with tangy barbecue sauce, then baked until golden and caramelized for a crave-worthy bite. Perfect for family dinners or gatherings, these bombs are an irresistible way to serve up comfort food, combining savory, cheesy, and barbecue notes in every mouthful.

Casey
Updated on Mon, 01 Sep 2025 23:09:52 GMT
Bacon wrapped appetizers on a white plate. Pin it
Bacon wrapped appetizers on a white plate. | cookingwithcasey.com

Craving something that turns dinner into an event Bacon Wrapped Onion Bombs are juicy beef wrapped in layers of sweet onion and smoky bacon with a gooey cheddar center all brushed with tangy barbecue sauce and baked until bubbling and irresistible This recipe brings bold flavor and a fun twist to comfort food and it has become a go to for backyard cookouts and movie nights alike

I first whipped these up for a family get together and watched the tray disappear before I could grab seconds My nieces now ask for them by name and not just when we fire up the grill

Ingredients

  • Large yellow onions: provide sweetness and structure grabbing ones that feel heavy and firm cuts down on mess
  • Lean ground beef: keeps the filling rich but not greasy aim for beef with minimal visible fat for best results
  • Bread crumbs: help the filling stay moist and tender fresh crumbs from a bakery loaf make a big difference
  • Large egg: binds everything for meatballs that hold together but do not get rubbery
  • Whole milk: for extra moisture and a little richness
  • Barbecue sauce: your favorite style adds tang and that sticky finish look for one with some smoky depth
  • Garlic powder and onion powder: layer in bold flavor without fuss
  • Salt: makes every bite pop try kosher for even seasoning
  • Black pepper: for heat and balance grind it fresh if you can
  • Sharp cheddar cheese: melts into goose bumps opt for a well aged block and cut it yourself for extra creaminess
  • Center cut smoked bacon: wraps tightly and crisps up well choose slices that look evenly marbled and avoid very thin brands

Step-by-Step Instructions

Prepare the Onions:
Trim the top and bottom from each onion and peel off the papery skins Slice each onion in half from top to bottom and carefully remove the two outermost thick layers from each half so you have eight sturdy shells for stuffing
Mix the Beef Filling:
Combine ground beef bread crumbs egg milk barbecue sauce garlic powder onion powder salt and black pepper in a large bowl Mix with clean hands or a spoon until the mixture feels cohesive and holds its shape but is not dry
Portion and Stuff Meatballs:
Divide the beef mixture into eight balls Flatten each into a disc about three inches wide Place a cheddar cheese cube in the middle of each and wrap the meat around the cheese so it stays hidden inside
Encapsulate with Onion:
Take each beef and cheese ball and tuck it gently inside two matching onion layers If the pieces are not a perfect fit piece them together like a puzzle around the filling
Wrap with Bacon:
Lay out two strips of bacon in a crisscross pattern Set an onion wrapped meatball in the middle Wrap the bacon up and around sealing the beef snugly inside Secure any loose ends with a toothpick if needed
Bake the Bombs:
Line a baking sheet with foil Arrange the bombs seam side down for even cooking Bake at four hundred twenty five degrees for half an hour until the bacon just starts to crisp and the onions relax
Glaze and Finish:
Remove the pan Brush barbecue sauce over each bomb Return to the oven for up to fifteen minutes until the sauce is glossy and caramelized and a thermometer hit at least one hundred sixty degrees inside Let sit briefly so the cheese hugs everything in place before you dig in
Bacon wrapped chicken with cheese. Pin it
Bacon wrapped chicken with cheese. | cookingwithcasey.com

The cheese tucked inside is my favorite moment Every time I cut into one and find that molten cheddar I am eight years old again sneaking into the kitchen after dinner My dad used to make a cheesy onion casserole and these bombs bring back that same nostalgia One bite brings the table together for laughter and second servings

Storage Tips

If you have leftovers cool the bombs fully then store them in an airtight container in the refrigerator They keep well for three days and can be reheated in a moderate oven or microwave though for best results a quick burst under the broiler restores the bacon crispness You can also freeze them cooked or uncooked Just let cooked bombs thaw before reheating

Ingredient Substitutions

If you do not eat beef ground turkey or chicken works nicely but go for a blend that is not too lean Cheddar is a classic for its melting quality but pepper jack or provolone also turn out melty and delicious Gluten free bread crumbs are fine too and a homemade BBQ sauce can bring even more personality

Serving Suggestions

These are hearty enough for dinner on their own but they play well with crunchy slaw a pile of roasted potatoes or a sliced avocado salad For parties set out a platter with toothpicks and watch them vanish For a twist slice the bombs and pile them in sandwich buns with extra sauce

Cultural and Historical Context

This recipe riffs off classic stuffed onion dishes found everywhere from American potlucks to Middle Eastern kabobs The bacon wrapping gives a hat tip to Southern barbecue and transforms a humble onion into something deserving of a celebration It is comfort food with a bit of showmanship which is why everyone remembers their first onion bomb

Frequently Asked Questions

→ How do you keep the onion bombs from falling apart while baking?

Ensuring the onion halves fully encase the meat and securing the bacon with toothpicks helps hold everything together. Bake seam-side down for added stability.

→ Can I use a different cheese inside the bombs?

Yes, any melty cheese such as mozzarella or pepper jack can replace cheddar for a different flavor twist.

→ How do I know when the bombs are fully cooked?

Use a meat thermometer for accuracy; the internal temperature of the beef should reach 160-165°F (71-74°C).

→ What type of barbecue sauce works best?

Use your favorite variety—smoky, sweet or spicy—depending on your preferred flavor profile.

→ Are there tips for prepping onions to avoid tears?

Chill onions prior to slicing, and use a sharp knife to minimize irritation and make separating layers easier.

Bacon Wrapped Onion Bombs BBQ

Juicy beef and cheddar encased in onions and bacon, glazed with BBQ sauce, baked until perfectly caramelized.

Prep Time
20 Minutes
Cook Time
45 Minutes
Total Time
65 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (8 stuffed onion bombs)

Dietary: ~

Ingredients

→ Main Ingredients

01 4 large yellow onions
02 680 grams lean ground beef (85-93% lean)
03 60 grams plain or seasoned bread crumbs
04 1 large egg
05 60 millilitres whole milk
06 240 millilitres barbecue sauce, plus extra for brushing
07 1 teaspoon garlic powder
08 1 teaspoon onion powder
09 1 teaspoon salt
10 0.5 teaspoon black pepper
11 8 cubes sharp cheddar cheese
12 16 slices center-cut smoked bacon

Instructions

Step 01

Preheat oven to 220°C. Line a baking sheet with aluminium foil.

Step 02

Trim the tops and bottoms from the onions and peel. Slice each onion in half vertically, then carefully remove the two thickest outer layers from each half. Reserve these halves for stuffing.

Step 03

In a large mixing bowl, combine ground beef, bread crumbs, egg, milk, 3 tablespoons barbecue sauce, garlic powder, onion powder, salt, and black pepper. Mix until evenly incorporated and slightly sticky.

Step 04

Divide the beef mixture into eight equal portions. Flatten each into a disc, place a cheddar cheese cube in the centre, and gently mold the beef around the cheese to seal it into a ball.

Step 05

Encase each meatball between two matching onion halves, adjusting as necessary to completely surround the meat.

Step 06

Arrange two bacon slices in an X on the work surface. Set the stuffed onion ball in the centre and fold the bacon around to envelop the bomb. Secure with a toothpick if required.

Step 07

Place all prepared bombs seam-side down on the lined baking sheet.

Step 08

Bake for 30 minutes, until the bacon begins to crisp and the onions are softened.

Step 09

Remove the pan from the oven and brush each bomb thoroughly with remaining barbecue sauce. Return to oven for 10–15 minutes more, or until the sauce is bubbling, caramelised, and the internal temperature of the beef reaches 71–74°C.

Step 10

Allow to rest for at least 5 minutes before serving to permit the cheese to set slightly. Serve hot.

Notes

  1. Chilling the meat mixture for 15 minutes before shaping can enhance the structural integrity of the stuffed meatballs.

Tools You'll Need

  • Baking sheet
  • Aluminium foil
  • Mixing bowl
  • Sharp knife
  • Meat thermometer
  • Toothpicks

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains egg, milk, gluten, and cheese

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 510
  • Total Fat: 33 g
  • Total Carbohydrate: 18 g
  • Protein: 32 g