Bacon Wrapped Onion Rings
Once again, one of America’s favorite foods just got better…with bacon! I saw a bunch of posts about these bacon wrapped onion rings and thought to myself that they look like a pain in the ass to make. But hey, anything worth doing isn’t going to be easy now is it?
Surprisingly enough, these are rather easy to make. I said easy, not quick. They are very time consuming (I made them on the Fourth of July and didn’t have much time in between the other foods I was preparing so only managed to make 6 of them.
Anyway, all you will need to make about 6 onion rings is one medium to large Vidalia onion, up to 12 strips of bacon, a few toothpicks and a little flavoring.
Start by cleaning your onion, cutting off both ends off. Next, you want your rings to be between 3/4 and 1 inch thick, so decide how you will need to cut the remaining onion. I was able to cut the onion in half and went from there. Now, gently remove the layers of onion without damaging them. You should be able to firmly push them apart pretty easily.
Grab a slice of bacon, and starting with the fatter end of the bacon, start wrapping in around the onion. Start on the inside for a clean look and just barely overlap as you go around. One slice of bacon probably won’t make it around a large ring, so again overlapping the two slices of bacon, continue with a second piece. The two pieces that overlap when you finish should basically be across from each other, so gently grab a wooden toothpick and push them through both pieces of bacon and onion on each side.
When you’ve got everything wrapped, you’ll notice that the bacon is heating up to room temperature and getting kind of flabby. Throw everything in the fridge for at least an hour, wrapped, to allow the meat to firm back up.
When you are ready to cook, heat up your bbq, smoker, or oven to somewhere between 300-350°. Take out the onion rings, and sprinkle some of your favorite seasoning on top for some added flavor. I used some McCormick Molasses Bacon Seasoning that I had opened recently. (You can find this and about 50 other seasoning in our store)
I used my gas bbq for the cook, putting them on indirect heat for about 2 hours, then moving onto the lower rack for a few minutes to crisp up towards the end. Throughout the cook you will want to rotate and flip the rings for a nice even cook.
(Makes 6 rings)
One large Vidalia onion
12 strips of bacon
These came out great and are a nice change to that boring old barbeque we’re all used to. My family enjoyed them and even the non-bacon lovers asked me to make them again. Next time I will allow myself more prep time, and I think I might try them on my electric smoker. I give these a 9 out of 10.
If you don’t have any good seasonings that you think would go great on your rings, consider throwing something together yourself.
What goes great on bacon? Brown sugar, black pepper, cayenne pepper, granulated garlic and granulated onion. Throw together a little blend and see what you like. Remember, you don’t want to use too much or overpower the already great flavors you have here.