Have you been wanting to try smoked onion bombs?
These are an easy and finger-licking appetizer recipe for entertaining guests or even just impressing your family on a weeknight.
So look no further as smoked onion bombs are the appetizers you didn’t know that you needed. Packed with delicious ingredients, these are sure to be an explosion on your taste buds!
Smoked Onion Bomb Recipe
So you thought onion bombs couldnt get any better? Imagine the flavors when you smoke it low and slow for a few hour for that delicious smoky flavor.
Plus they are packed full of all the good stuff…cheese & sausage and then wrapped in bacon!
Apart from making your taste tickle with a surge of savory flavors, you are sure to love this recipe due to the ease and effortlessness with which it can be prepared.
Smoked onion bombs are the ultimate smoked side, they are so amazing that you could also serve them as a main dish!
What You’ll Need to for Smoked Onion Bombs
Yellow Onions
Medium Cheddar Cheese
Ground Beef
Garlic
Egg
Bacon
Breadcrumbs
Salt
Pepper
Smoked Onion Bombs Recipe
Step 1: Preheat Your Smoker
Preheat your smoker to 250 degrees F with your hickory wood chips.
Step 2: Prep the Onions
Slice the root and stem ends off the onions. Cut each onion in half lengthwise and remove the papery outer skin and any blemished layers.
Remove the inside of the onions and mince, leaving the outer rings intact. These large rings will form the exterior shell of your onion bombs.
Step 3: Make the Meat Stuffing
Combine the ground beef, garlic, egg, bread crumbs, cheese, salt, and pepper in a large mixing bowl.
Step 4 : Assemble
Place a portion of the meat mixture in the bottom round of one of the onion rings. Gently press a cheese cube into the center of the sausage.
Top with another onion ring stuffed with sausage and seal up the edges to keep the cheese in. Your meat-stuffed onions should be nice and round.
Step 5: Wrap in Bacon
Wrap the seam of each onion with a piece of bacon and secure it with a toothpick.
Wrap an additional piece of bacon from the top to the bottom and back up, sealing the holes on the ends, securing the onion with another toothpick.
Step 6: Smoke
Place the onions on the smoker and cook for around 3 hours, or until the internal temperature of the sausage reads 175°F
Step 7: Baste The Onion Bombs
Baste the bombs with BBQ Sauce, close the lid, and continue smoking until the bombs reach 175°F internal temperature.
What Is an Onion Bomb?
An onion bomb is a delicious dish made from an onion shell that is stuffed with ground beef and cheese.
The whole thing is then wrapped in bacon and slow-smoked to allow the cheese to melt while the onion bomb cooks.
This gives you an amazing appetizer that oozes a reservoir of cheese when you cut the whole thing open.
How to Prep the Onions for Smoking
Slice the root and stem ends off the onions. Cut each onion in half lengthwise and remove the papery outer skin and any blemished layers.
Remove the inside of the onions and mince, leaving the outer rings intact. These large rings will form the exterior shell of your onion bombs.
Next, gently combine the ground beef, garlic, egg, bread crumbs, cheese, salt, and pepper in a large mixing bowl.
How to Assemble the Onion Bombs
Assemble the onion bombs by placing two matching onion layers on your work surface, rounded side down. Place a portion of the meat mixture in the bottom round of one of the onion rings.
Gently press a cheese cube into the center of the sausage.
Top with another onion ring stuffed with sausage and seal up the edges to keep the cheese in. Your sausage-stuffed onions should be nice and round.
Lastly, wrap the seam of each onion with a piece of bacon and secure it with a toothpick.
Wrap an additional piece of bacon from the top to the bottom and back up, sealing the holes on the ends, and secure with another toothpick.
What Temperature to Smoke Onion Bombs At
Preheat your smoker to 250°F, and place each onion bomb on the grill grates.
How Long to Smoke Onion Bombs
With your grill preheated to 250° F, it will take approximately 3 hours to smoke your onion bombs.
However, the internal temperature is much more important than the cooking time when smoking on the BBQ.
The 3-hour timeframe for this onion bomb recipe is only a recommendation and you should be more focused on the internal temperature as mentioned below.
You can choose to baste the bombs with BBQ Sauce before the 3 hour mark, close the lid, and continue smoking until the bombs reach 175° F internal temperature for more flavor.
What Internal Temperature to Reach for Smoked Onion Bombs
The onion bombs need to be cooked to an internal temperature of 175°F to ensure they are cooked through and safe to eat.
Be sure to use an instant-read thermometer to monitor the readiness of the meat.
Only remove the bombs from the grill when they reach the correct temperature of 175°F.
What to Serve Onion Bombs With
You can serve these onion bombs as an appetizer or as a main course with sides.
If your serving them as a main you could try;
Grilled and Smoked Cauliflower
If your serving them as a appetizer
How to Store Leftover Onion Bombs
You can store any leftover onion bombs in an airtight container in the refrigerator for up to one week. You can also freeze them for up to 3 months.
When reheating, leave them in the microwave for a few minutes. If you chose to freeze some, then thaw the onion bombs in the refrigerator before reheating them in the microwave.
Looking for More Bacon Recipes?
Love bacon as much as me? Here some of my favorite recipes with bacon
Brownies Topped with Bacon Salt
Pork Tenderloin Wrapped in Bacon
Mash Potatoes Topped With Bacon
Tips for Making the Best Onion Bombs
Follow these rules to ensure you’re always making the best onion bombs:
- Always cut off the ends: Separating the onions can be a hassle, depending on your onion. However, slicing the ends off of the onions before halving and separating them helps greatly, as you can push the individual onion rings out from the ends.
- Maximize the bacon! :The bacon wrap creates the seam and seals in the mealoaf. Use those bacon strips like glue and wrap them around the ends and sides of the onion bomb.
- Experiment with flavors: You can experiment with flavors by mixing things up with different seasonings and sauces of choice. This could mean filling your bombs with a different blend of cheeses, or adding jalapenos or anything else that sounds good to you!
- Use foil: If your onion bombs have a hard time standing up straight you can use balls of foil to give them some help.
Smoked Onion Bombs
Equipment
- 1 Pellet smoker
Ingredients
- 2 whole large yellow onions look for perfectly round ones
- 8 ounces medium cheddar cheese cut into 2-ounce cubes
- 1 pound pork sausage
- 3 cloves garlic minced
- 1 whole egg lightly beaten
- ¼ cup milk
- ¼ cup breadcrumbs
- 2 tbsp Rub
- 4 tbsp BBQ Sauce
Instructions
Step 1: Preheat
- Preheat your smoker to 250 degrees F with your hickory wood chips.
Step 2 :Prep the Onions
- Slice the root and stem ends off the onions. Cut each onion in half lengthwise and remove the papery outer skin and any blemished layers.
- Remove the inside of the onions and mince, leaving the outer rings intact. These large rings will form the exterior shell of your onion bombs.
Step 3: Make the Meat Stuffing
- Combine the ground beef, garlic, egg, bread crumbs, cheese, salt, and pepper in a large mixing bowl.
Step 4 : Assemble
- Place a portion of the meat mixture in the bottom round of one of the onion rings. Gently press a cheese cube into the center of the sausage.
- Top with another onion ring stuffed with sausage and seal up the edges to keep the cheese in. Your meat-stuffed onions should be nice and round.
Step 5: Wrap in Bacon
- Wrap the seam of each onion with a piece of bacon and secure it with a toothpick.
- Wrap an additional piece of bacon from the top to the bottom and back up, sealing the holes on the ends, securing the onion with another toothpick.
Step 6: Smoke
- Place the onions on the smoker and cook for around 3 hours, or until the internal temperature of the sausage reads 175 degrees F.
Step 7: Baste The Onion Bombs
- Baste the bombs with BBQ Sauce, close the lid, and continue smoking until the bombs reach 175°F internal temperature.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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