BBQ Bacon Cheeseburger Stuffed Onions (Print version)

Sweet onions packed with seasoned beef, crispy bacon, and melted cheddar, brushed with smoky BBQ glaze and roasted until perfectly tender.

# Ingredients:

For the onion shells

01 - 6 large sweet onions (Vidalia or large sweet yellow onions)
02 - Salt for the boiling water

For the cheeseburger filling

03 - 1½ lbs (680 g) ground beef, 80/20
04 - 8 slices thick-cut bacon, cooked until crisp and roughly diced
05 - 2 cups (225 g) sharp cheddar cheese, freshly shredded (1 cup for the filling, 1 cup for the topping)
06 - 1 jalapeño, seeded and finely minced (optional)
07 - 2 tablespoons Worcestershire sauce
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon garlic powder
11 - Salt and black pepper to taste
12 - 2 tablespoons fresh parsley, chopped, for garnish

For the BBQ glaze

13 - ½ cup (120 ml) smoky BBQ sauce
14 - 2 tablespoons unsalted butter, melted

# Instructions:

01 - Peel the onions and trim both flat ends so they sit upright without rocking. Bring a large pot of salted water to a boil and cook the onions for 10 minutes until slightly softened but still holding their shape. Drain and cool for 5 to 10 minutes.
02 - Using a spoon or melon baller, scoop out the inner layers of each onion, leaving 2 to 3 outer layers intact with walls about ½ inch thick. Finely chop the scooped-out onion and reserve it for the filling.
03 - Cook the ground beef in a large skillet over medium-high heat, breaking it apart until fully browned. Drain off the excess fat. Add the reserved chopped onion and jalapeño and cook for 3 to 4 minutes until softened. Stir in the Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, crispy bacon, and 1 cup of the shredded cheddar. Season with salt and pepper and remove from heat. Preheat the oven to 375°F (190°C).
04 - Pack the beef mixture firmly into each onion shell, pressing down so the filling is compact and mounded slightly above the rim. Place the stuffed onions in a lightly greased baking dish or cast-iron skillet.
05 - Whisk together the BBQ sauce and melted butter in a small bowl. Brush generously over the tops and sides of each stuffed onion. Cover the dish loosely with foil and bake for 30 minutes.
06 - Remove the foil. Scatter the remaining 1 cup shredded cheddar over the tops of the onions. Bake uncovered for 15 to 20 minutes until the cheese is melted and lightly browned. For extra caramelization, broil for 2 to 3 minutes, watching closely. Garnish with fresh parsley and serve warm with extra BBQ sauce on the side.

# Good to know:

01 - For a smokier flavor, add a pinch of chipotle powder or a few drops of liquid smoke to the BBQ glaze.
02 - For grilling, cook over indirect heat at 375°F (190°C) for 35 to 45 minutes with the lid closed, adding the cheese topping during the last 10 minutes.

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