Smoked Bacon-Wrapped Vidalia Onions
These smoked bacon-wrapped Vidalia onions are rich, savory, and packed with deep, caramelized flavor. Slowly smoked until tender, basted with a flavorful broth, and finished with melted Gruyère, they turn into a show-stopping side dish or appetizer that’s smoky, cheesy, and irresistibly good.
Ingredients
- 4 Vidalia onions small to medium
- 2 tbsp olive oil
- 1 1/2 tbsp Montreal seasoning
- 4 slices bacon thick-cut
- 4 oz Gruyere cheese sliced and torn
- 2 tbsp parsley flat-leaf, chopped
- 3/4 cup beef broth
- 1/4 cup dry vermouth
- 1/4 tsp lemon thyme
- 1/2 tbsp Montreal seasoning for basting sauce
Instructions
- Peel onions, slice off the tops, and trim the bottoms so they sit flat. Scoop out a small well from the center of each onion.
- Brush onions with olive oil and season generously with Montreal seasoning.
- Wrap each onion with a slice of bacon and secure with a toothpick.
- Preheat smoker to 250°F. Mix beef broth, vermouth, thyme, and seasoning to make the basting sauce.
- Spoon about 2 tablespoons of basting liquid into the center of each onion and place them on the smoker.
- Smoke for about 2 hours, basting every 30 minutes, until onions are tender and bacon is slightly crisp.
- Add Gruyere cheese to the center and top of each onion during the last 5–10 minutes of cooking and let melt.
- Remove from smoker, garnish with parsley, and let rest briefly before serving.
Notes
Be careful not to hollow the onions too much—they need structure to hold together during cooking. The center well helps hold flavorful basting liquid and keeps the onions extra juicy.
Nutrition
Calories: 310kcal
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