Ingredients
- Yellow onions: form the savory shell for the beef and cheese filling choose onions that feel heavy and firm for their size so the layers hold up during stuffing
- Lean ground beef: keeps the filling juicy but not greasy look for eighty five to ninety three percent lean for best results and no excess fat pooling
- Bread crumbs: help bind the beef mixture and make it tender choose plain or seasoned store-bought crumbs
- Large egg: aids in binding the beef while adding richness use a fresh egg with a bright yolk for optimal moisture
- Whole milk: softens the bread crumbs slightly for a moist texture whole milk brings best flavor
- Barbecue sauce: provides tang and caramelization during baking Sweet Baby Ray’s works deliciously but any thick and sweet BBQ sauce will work
- Garlic powder and onion powder: add big flavor to every bite go for fresh spices so flavors shine
- Salt and black pepper: season the meat evenly use kosher salt for balanced seasoning and fresh cracked pepper if available
- Cheddar cheese cubes: give that classic gooey center use firm sharp cheddar cut into even squares for best melting
- Center-cut smoked bacon: wraps the whole bomb in smoky goodness pick bacon with a good meat to fat ratio so it gets crisp without being chewy
Step-by-Step Instructions
- Prepare Onions:
- Trim the top and bottom off each onion and peel the outer skin. Slice each onion in half from top to bottom. Remove the two outermost thickest layers from each half, keeping these intact as you will use them to form the onion bombs. You should have eight sets of two sturdy onion halves.
- Mix the Meat Filling:
- In a large mixing bowl, combine the ground beef, bread crumbs, egg, milk, three tablespoons of barbecue sauce, garlic powder, onion powder, salt, and black pepper. Use clean hands or a sturdy spoon to thoroughly mix until all ingredients are evenly distributed and the mixture feels slightly sticky but holds together.
- Divide and Shape:
- Portion the meat mixture into eight equal balls. Flatten each ball into a round disc about three to four inches across in your palm.
- Add Cheese:
- Place a cheddar cheese cube in the center of each beef disc. Mold the beef gently but tightly around the cheese, sealing it in to create a stuffed meatball.
- Assemble Onion Shells:
- Place the prepared meatball between two matching onion halves so that the onion surrounds as much of the meatball as possible. If your pieces don’t fit perfectly, arrange as needed so the meatball is fully encased.
- Wrap with Bacon:
- Lay two slices of bacon in an X shape on your work surface. Set an onion-wrapped meatball in the center then tuck the bacon ends up and around to totally enclose the whole bomb. Use a toothpick if a piece tries to unravel but often the bacon holds tight on its own.
- Bake:
- Arrange all assembled bombs seam-side down on a foil-lined baking sheet. Bake at four hundred twenty five degrees for thirty minutes until the bacon is beginning to crisp and the onions soften.
- Brush with Sauce and Finish Baking:
- Remove the baking sheet and brush the tops and sides of each onion bomb with the remaining barbecue sauce. Return to oven and bake for ten to fifteen minutes more until the sauce is bubbly and caramelized and a meat thermometer reads one hundred sixty to one hundred sixty five degrees inside the beef.
- Rest and Serve:
- Let the onion bombs sit for at least five minutes so the cheese sets slightly before you serve. Enjoy these gooey savory treats while hot.