1 hr 5 mins
This recipe was inspired by a competition BBQ friend of ours, Dean Sparks. The sweetness of the Vidalia onion is a wonderful vehicle for bold flavors like bacon and blue cheese.
6 large Vidalia Onions
1/2 cup soft butter
1 cup blue cheese crumbles
8-10 slices of thick cut bacon
8-10 grinds of Black Pepper
1 teaspoon dried thyme
1/4 cup olive oil
Preheat your oven, or your grill, to 400°F
Place bacon on a baking sheet, be sure to coat the pan with pan spray first so your bacon won’t stick.
Cook bacon to desired crispiness, discard the grease, remove from pan and cool.
Chop the bacon into pea sized pieces and put aside.
Preheat your grill to “hot” 500°F-650°F
Cut the ends off the onions, take note which end the roots came from- this will be your bottom.
Peel the onions- Do not to remove any excessive flesh.
With a grapefruit knife, apple corer or paring knife you want to scoop out the center of the onion from the top, taking care to not go too deep or too close to the sides. If you pierce the bottom of the onion all of the goodness will dribble out! You want a perfect little onion “cup” to hold all the cheese and bacon.
Brush the outsides of the onions with olive oil and transfer them to your hot GrillGrates so that the onion cup is inverted onto the grates.
Give it about 4-5 minutes then turn the onions 90 degrees, grill an additional 4-5 minutes to give them nice grill marks.
Remove the onions from the grill. Take your grill down to “medium” 350°F-400°F
While the onions are cooling go ahead and combine your soft butter, blue cheese crumbles, chopped bacon, dried thyme and black pepper in a mixing bowl. Don’t over mix! You want it to be kind of crumbly and not so much creamy.
With a spoon, fill each onion cup with the cheese mixture distributing equally among the onions.
Place the stuffed onions on a sheet of aluminum foil large enough to wrap up and over creating a tent for the onions. Fold the foil top the best you can to lock in the moisture.
Put your foiled onion package on the GrillGrates and cook “medium high” for 20-30 minutes with the grill covered.