Recipe by Southern Living magazine
"Soak long wooden picks in water 30 minutes before threading with onion wedges."
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sweet onions, cut in wedges
thick hickory-smoked bacon slices, cut in half
light brown sugar
Great marinade! I didn't have hickory smoked bacon, so I splashed it with hickory flavored liquid smoke. I also grilled (with the marinade)it in a foil packet flipping it every 5 minutes. The onions were soft & the bacon was tender (but cooked) just like my husband likes it, great with steaks. Thanks SLM!
I didn't care for these. When I tried to turn them, the bacon was falling off the onions. The flame was very high from the bacon grease falling in. They cooked very quickly! Much quicker than 20 minutes. The bacon was scorched... I don't recommend this recipe.
these were a big hit at our barbeque. several people asked for the recipe. we used vidalia onions and prepared them the night before with the marinade. they were a little tricky on the grill because of the dripping bacon fat, but well worth the effort.
Yum! I marinated the onion/bacon bundles in the refrigerator overnight, baked them in a 350 degree oven for about 25 minutes, then they went on the grill. My guests raved!
Really delicious!! Great with grilled steak kabobs. The only thing I change is I don't cut the bacon in half, it makes it easier to wrap around the onion.
Mmmmm these were DELISH! I made these while we were camping, I used a whole piece of bacon instead 1/2 piece & also used a sheet of foil over the grill.
Fabulous. I also did not cut the bacon in half--but I also cooked them in the oven for about 40 minutes on 350 and they were great. I used a shallow baking dish and propped the skewers up on the edges to the fat could drip down into the pan--it worked out great. Many compliments.
These were an instant hit!!! The marinade/sauce is so simple. I couldn't eat enough of these. These were such a great new way to enjoy onions with my steak.
I had no problem with the bacon drippings causing flare ups. I found that the wedges with more than 3 layers of onion didn't allow the inner part of the wedge to cook thus a nearly raw tasting onion in the center. I plan to keep the wedges smaller and not so thick. I can't wait to make them again!
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
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