Barbecued Onions

By Dr_Mom

Ingredients

• 3 medium sweet onions, like Vidalia or Walla Wallas
• 2 tablespoons salted butter
• 2 strips thick cut bacon, cut crosswise into 1/4 inch slivers
• 1/2 red or green bell pepper, finely chopped
• 1 clove garlic
• 3 tablespoons of your favorite barbecue sauce (see below)
• freshly ground black pepper
• 1-1/2 cup wood chips, soaked in water to cover for 1 hour, then drained

Details

Servings 3
Preparation time 10mins
Cooking time 70mins

Preparation

Step 1

1. Peel the onions. Using a sharp paring knife and starting at the bottom (the stem end), cut an inverted cone-shaped cavity, about 1-1/2 inches across and deep. The core should come out in a cone shaped plug. The idea is to create a deep cavity in each onion. Finely chop the pieces you remove from each onion.

2. Melt 1/2 tablespoon butter in a skillet. Add the bacon, bell pepper, garlic, and chopped onion and cook over medium heat until nicely browned, 3 to 5 minutes. Drain the mixture in a strainer over a bowl. (Save the bacon fat for basting the onion.)

3. Position the grilling rings over the spikes so the latter are centered. Position an onion-cavity side up-on each ring, pressing to drive the spike through the onion.

4. Place a spoonful of bacon mixture in the cavity of each onion. Spoon in some barbecue sauce and place a pat of butter (cut from the remaining butter) on top. Grind some fresh pepper on top of each onion. The recipe can be prepared several hours ahead to this stage.

5. Set up your grill for indirect grilling and preheat to medium (350 degrees). Toss the wood chips on the coals or in the smoker box of your gas grill.

6. Carefully place the onions on their rings on the grate away from the fire. Indirect grill until onions are golden brown and tender, 40 to 60 minutes. To test for doneness, squeeze the sides-they should be quite soft.