smoked bacon wrapped french vidalia onion

 

Ingredients

• 4 Vidalia onions (small-medium)
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons Montreal seasoning
• 4 slices thick bacon
• 4 ounces Gruyere, slice & torn; more if you like
• 2 tablespoons flat leaf parsley, chopped
• BASTING SAUCE
• 3/4 cup beef broth
• 1/4 cup dry vermouth
• 1/4 teaspoon lemon thyme
• 1/2 tablespoon Montreal seasoning

How To Make smoked bacon wrapped french vidalia onion

 Test Kitchen Tips

Lemon thyme can be hard to find. If it's unavailable, try fresh thyme and add a squeeze of fresh lemon juice to the basting sauce. Also, Vidalia onions are seasonal. Substitute a sweet yellow onion if out of season.

• 
  Step 1
  Peel and cut about 1/2” of the onion tops. Trim off a small amount of the bottom of onions so they stand upright.
• 
  Step 2
  With a spoon, scoop out a few of the inner layers of the onion leaving the majority of the outer layers.
• Step 3

  Brush onions with olive oil
• Step 4

  Liberally sprinkle seasoning over each onion.
• • 
    Step 5
    Wrap bacon slices around each onion; secure with a toothpick.
  • • Step 6
      Prep smoker to 250 degrees F.
    • Step 7

      Combine basting sauce ingredients in a mixing bowl
    • .Step 8
      Put 2 tablespoons of sauce in the center of each onion.
    • • Step 9
        Smoke for 2 hours.
      • 
        Step 10
        Baste every 30 minutes.
      • • Step 11
          The last 5-10 minutes, place cheese inside and around onions allowing melting.
        • 
          Step 12
          Garnish with parsley.
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