Onion Bombs

Our no-fail recipe for viral onion bombs is baked in the oven for perfect results every time. Seasoned beef stuffed with gooey, melty cheddar wrapped in onion and bacon makes a yummy dinner your family will love.

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These onion bombs are a combination of savory, smoky, and sweet flavors. As they cook, the onions soften, adding a mild sweetness. The bacon wrapping provides a smoky, crispy exterior and the seasoned beef offers a rich, hearty center. The addition of BBQ sauce contributes a tangy sweetness to balance the savory notes. The end result is a satisfying mix of textures – crispy on the outside and juicy on the inside.

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Main Ingredients: Ground beef, yellow onions, cheddar cheese, bacon, BBQ sauce, bread crumbs, egg, milk, garlic powder, onion powder.

Quick Steps: Form cheese-stuffed meatballs, wrap with onion halves and bacon, bake, brush with BBQ sauce, then finish baking.

Total Time & Yield: 1 hour 5 minutes; serves 8.

Why This Recipe

• This onion bomb recipe stands out for being straightforward and adaptable. Many other recipes rely on specialized tools like smokers.
• Our recipe provides a convenient, oven-friendly option that achieves crispy bacon and perfectly cooked meat without needing a grill or smoker.
• Compared to recipes that feature elaborate seasoning blends or rubs, our recipe uses BBQ sauce for a hint of sweetness and tang. This allows the natural flavors of the onion, beef, and bacon to shine.
• This recipe prevents messy leaks. The cheese is sealed inside by tightly packing the onion halves and wrapping them in bacon.

Onion Bombs Ingredients

Looking to whip up something delicious with just a handful of pantry staples? Our onion bombs recipe has you covered! With simple yet flavorful ingredients, you can create a dish that’s sure to impress without spending hours in the kitchen.

Substitutions and Additions For Bacon Wrapped Onion Bombs

Looking to put your own spin on our onion bombs recipe? Here are some simple substitutions and additions to help you customize the flavors or adapt the recipe:

Onions: If you have large onions you may find you want to use inner onion layers instead of the outer ones, depending on the size of your bombs. If you want a milder onion flavor, choose sweet onions instead, such as Vidalias.

PRO TIP: You’ll have plenty of leftover onions since you only need to outside onion shells. Use the rest of the onion to make tobacco onions, French’s copycat frizzled onions, or homemade onion rings.

Lean Ground Beef: If you prefer a different protein, feel free to substitute lean ground turkey or chicken for a lighter option. You can also use a combination of ground meats. For a different flavor and plenty of juiciness, try a meatloaf mixture, or mixture of ground pork and beef.

Barbecue Sauce: While Sweet Baby Ray’s barbecue sauce adds a classic flavor to the dish, you can experiment with different barbecue sauce varieties to suit your taste preferences. Try a spicy chipotle barbecue sauce for a kick of heat, or opt for a tangy mustard-based barbecue sauce for a unique twist.

Cheddar Cheese: Mix things up by using different types of cheese to stuff your onion bombs. Smoked gouda, pepper jack, or Swiss cheese would all be delicious, or sprinkle some parmesan cheese overtop before serving.

Keep in mind that any substitutions may alter the taste and texture of the recipe, so use them at your own discretion. Be sure to adjust cooking times or temperatures as needed, especially if you use different protein or cheese options.

How To Make This Onion Bombs Recipe

STEP ONE: Preheat your oven and line a rimmed baking sheet with aluminum foil. Set the baking pan aside for now.

STEP TWO: Slice the top and bottom off of each onion, and peel off the outer skin layer. Slice the onions in half (top to bottom) and remove the two outer layers of the onion.

The large pieces of onions will wrap around your meatballs like an onion seal holding them together.

You should end up with eight sets of onion halves. Set them aside for now.

STEP THREE: Add the ground beef, bread crumbs, egg, milk, garlic powder, onion powder, salt, black pepper, and 3 tablespoons of the barbecue sauce to a large bowl.

Mix the ingredients together until they are combined and all the ingredients are evenly incorporated.

PRO TIP: Mix just until combined, and try not to overmix. Otherwise, your burger bombs might end up tough.

STEP FOUR: Divide the mixture into eight equal portions.

STEP FIVE: Pick up one portion of the ground beef mixture and flatten it in the palm of your hand so it’s roughly a three to four inch sized disc.

STEP SIX: Add one cube of cheddar cheese to the center of the ground beef disc, then wrap the sides up around the cheese cube to form a large, cheese stuffed onion bomb.

STEP SEVEN: Choose two equal-sized onion halves to place on either side of your meatball. Most of the surface of the meatball should be covered by the pieces of onion. Choose the size of the onions based on the size of your meatball.

STEP EIGHT: Lay two strips of bacon in an X-pattern and set the stuffed onion bomb in the center. Pull each slice of bacon up and around the onion bomb. 

PRO TIP: Secure the bacon with a toothpick, if needed.

STEP NINE:​ Place the bacon wrapped stuffed onion onto the baking sheet. Repeat the process until all the onion bombs have been assembled. 

PRO TIP: So that everything cooks evenly, make sure you place all the onion bombs upright on the baking sheet.

STEP TEN: Bake for 30 minutes. Remove the onion wrapped meatballs from the oven and brush the top and sides of each one with the remaining third cup of barbecue sauce.

Place the baking sheet back in the oven and continue to cook them for another 10-15 minutes. When the barbecue sauce has caramelized and the internal temperature of the onion bombs reaches 160-165°F, they’re done cooking.

STEP ELEVEN: Remove the onion bombs from the oven and allow them to rest for five minutes. Serve hot.

Troubleshooting This Onion Bomb Recipe

We’ve tested this recipe in five test kitchens to make sure it will work perfectly for you. To help prevent you from running into any issues, we’ve compiled this list of helpful tips to guide you:

• Make sure to wrap the bacon tightly around each onion bomb and gently press the meat mixture together to help keep the meatball together.
• One way to make sure your onion bombs cook evenly is to use fairly thick, evenly sized pieces of onion for each bomb. That way, you avoid having some onion pieces be undercooked and some overcooked.
• If it’s difficult to separate the onions without breaking them, you can soak them in hot water for three to four minutes. This will soften the onions and make it much easier to separate them.
• Using a meat thermometer is the most accurate way to determine the doneness of the meatball. If you don’t have one, your onion bombs should be done when the bacon is golden and crispy and the onions can be easily pierced with a fork. You may have to cut open one of your onion bombs to make sure your ground meat is cooked through.
• You want to create a tight seal around your cheddar cheese cube. The cheese will melt before the meat is done cooking, and it might leak out if it isn’t fully encased in the meatball.
• If you like lots of BBQ sauce, you can brush extra onto the meatballs at the 30 minute mark, and serve with sauce on the side.
• The barbecue sauce may burn or become too caramelized if it’s applied too early in the baking process. To prevent this, make sure to wait until the onion bombs are almost fully cooked before brushing them with barbecue sauce.

How To Serve Stuffed Onion Bombs

This bacon wrapped onions recipe is sure to be a hit, whether you make them for a celebratory dinner or a Saturday evening family night in. Here are some different ways you can enjoy this savory dish:

Classic BBQ Feast: Pair these succulent onion bombs with classic barbecue sides like corn on the cob, baked beans, and coleslaw. The smoky flavor of the barbecue sauce is a great addition to the charred bacon and tender beef.

Comfort Food Dinner:​ These hot and cheesy stuffed meatballs pair perfectly with comfort food side dishes like Caesar salad, mashed potatoes, and creamed corn. 

Beverage Pairing: For a refreshing beverage, serve alongside a pitcher of homemade strawberry lemonade, or a grown up strawberry lemonade cocktail.

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This recipe is ideal for laid-back family dinners or parties with friends. They’re perfect to feed a crowd on game day, and will make any weekend night in just a bit cozier. Enjoy every cheesy bite!

How To Store Onion Bombs

Preparing ahead and storing your onion bombs properly helps make sure you can enjoy the delicious flavors no matter when you decide to dig in! Here’s how to store them for maximum freshness:

MAKE AHEAD: If you want to prepare your onion bombs in advance, you can assemble them up to the point of baking and refrigerate them for up to 24 hours. Cover the baking sheet tightly with plastic wrap to prevent any air exposure.

IN THE FRIDGE: Once cooked, store any leftover onion bombs in an airtight container in the refrigerator for up to three to four days. Reheat them using your preferred method (see below) until heated through.

IN THE FREEZER: For longer storage, freeze your cooked onion bombs. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container and store them for up to three months. Thaw them overnight in the refrigerator before reheating.

HOW TO REHEAT: Whether you’re reheating from the fridge or freezer, there are several methods you can use. 

• To reheat in the oven, place the onion bombs on a baking sheet and bake at 350°F for 10-15 minutes or until heated through. 

• Alternatively, you can reheat them in the microwave by placing them on a microwave-safe plate and heating them on high for one to two minutes, checking periodically until warmed to your liking.

Why This Onion Bombs Recipe Is The Best

We can’t wait for you to try our mouthwatering onion bombs recipe! Here’s why we know you’ll love them:

Savory Satisfaction: These onion bombs are a savory recipe made even better with melted cheddar and salty bacon. They’re truly irresistible!

Creative Presentation: They’re are so unique looking, everyone will be dying to try their first bite!

Easy Preparation: Despite their gourmet appearance, these onion bombs are surprisingly easy to make.

These onion bombs are a delectable blend of savory flavors, making them a crowd-pleasing option for any meal. Convenient and versatile, this recipe is perfect for gatherings or weeknight family dinners.

More Dinner Recipes You’ll Love

• Fried Pork Chops
• Pork Chop Casserole
• ​Cheese Stuffed Meatballs
• Chicken and Rice Casserole
• Sweet Baby Rays Crockpot Chicken

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Onion Bombs

5 from 1 vote

Our no-fail recipe for viral onion bombs is baked in the oven for perfect results every time. Seasoned beef stuffed with gooey, melty cheddar wrapped in onion and bacon makes a yummy dinner your family will love.

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

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Ingredients

  

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• 4 medium-sized yellow onions, you will use the outer 2 layers of each onion
• 2 pounds lean ground beef, 93%-7% blend
• ½ cup bread crumbs
• 1 large egg
• ¼ cup whole milk
• ⅓ cup bottled barbecue sauce, to brush onto the onion bombs when baked (We used Sweet Baby Ray’s original)
• 3 tablespoons bottled barbecue sauce, for the meat mixture (We used Sweet Baby Ray’s original)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 8 cheddar cheese cubes, 1-inch sized
• 16 pieces center-cut smoked bacon

Instructions

 

• Preheat oven to 425°F. Line a large-rimmed baking sheet with aluminum foil. Set aside.
• Prepare the onions by slicing the top and bottom off of each onion. Peel off the outer skin layer. Slice the onions in half (top to bottom) and remove the two outer layers of onion. These will be your two largest pieces from each onion, giving you a total of 8 sets of onion halves. Set aside.
• Add the lean ground beef, bread crumbs, egg, milk, 3 tablespoons bottled barbecue sauce, garlic powder, onion powder, salt, and black pepper to a large mixing bowl. Using a wooden spoon or your hands, mix the ingredients together until they are combined and all the ingredients are evenly incorporated.
• Divide the mixture into 8 equal portions.
• Flatten one of the portions of meat in the palm of your hand to a roughly 3-4 inch-sized disc.
• Add one cheddar cheese cube to the center of the ground beef disc, then wrap the sides up around the cheese cube to form a large cheese-filled meatball.
• Place two equal-sized onion halves on either side of the meatball. You should be covering most of the surface of the meatball. If the meatball is too large or too small, choose onion halves that fit the meatball the best.
• Lay out two pieces of bacon in an x-pattern, set the onion bomb in the center, then pull the bacon up and wrap the onion bomb with the bacon. You can secure the bacon with a toothpick if needed.
• Place the bacon-wrapped Onion Bomb onto the prepared baking sheet and repeat steps 5-8 until all the onion bombs have been assembled and placed onto the baking sheet.
• Bake for 30 minutes. Remove the onion bombs from the oven, and brush the top and sides of each onion bomb with the remaining ⅓ cup of bottled barbecue sauce. Return the onion bombs to the oven and continue baking for an additional 10-15 minutes or until the barbecue sauce has caramelized and the internal temperature of the onion bombs reaches 160-165°F.
• Allow the onion bombs to cool for 5 minutes before serving. Enjoy!

Notes

• The onion bombs won’t stay together well without bacon, or if the meat mixture is too loose. Make sure to wrap the bacon tightly around each onion bomb and gently press the meat mixture together to help keep the meatball together.
• One way to make sure your onion bombs cook evenly is to use fairly thick, evenly sized-pieces of onion for each bomb. That way, you avoid having some onion pieces undercooked and some overcooked.
• If it’s difficult to separate the onions without breaking them, you can soak them in hot water for three to four minutes. This will soften the onions and make it much easier to separate them.
• Using a meat thermometer is the most accurate way to determine the doneness of the meatball. If you don’t have one, your onion bombs should be done when the bacon is golden and crispy, and the onions can be easily pierced with a fork. You may have to cut open one of your onion bombs to make sure your ground meat is cooked through.
• You want to create a tight seal around your cheddar cheese cube. The cheese will melt before the meat is done cooking, and it might leak out if it isn’t fully encased in the meatball.
• If you like lots of BBQ sauce, you can brush extra onto the meatballs at the 30-minute mark and serve with sauce on the side.
• The barbecue sauce may burn or become too caramelized if it’s applied too early in the baking process. To prevent this, make sure to wait until the onion bombs are almost fully cooked before brushing them with barbecue sauce.

Nutrition

Calories: 439kcal | Carbohydrates: 19g | Protein: 33g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 125mg | Sodium: 917mg | Potassium: 645mg | Fiber: 1g | Sugar: 9g | Vitamin A: 115IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 4mg

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