Grilled stuffed onions

By Spencer Watts
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  • 4 medium Vidalia onions (or other sweet onion)
  • 4 slices bacon, medium chopped
  • 2 garlic cloves, sliced
  • 3 tablespoons (45 milliliters) pine nuts
  • 2 cups (480 milliliters) arugula
  • 1/2 cup (120 milliliters) breadcrumbs
  • 1/2 cup (120 milliliters) crumbled blue cheese
  • 2 tablespoons (30 milliliters) fresh thyme, chopped
  • 2 tablespoons (30 milliliters) olive oil to season and sauté
  • Salt and pepper

Special equipment:

  • Baking tray


  1. Turn on half of the barbeque to medium heat or 350 F (175 C).
  2. Cut a one centimeter slice off the top of each onion and discard.
  3. Scoop out the inside of each onion, leaving a six millimeter wall of onion, rub the onions with olive oil and season with salt and pepper.
  4. Heat a skillet on the stove.
  5. Add bacon and cook.
  6. Add garlic and thyme, cook for two minutes.
  7. Add arugula and pine nuts, cook for two minutes until wilted.
  8. Add breadcrumbs, the blue cheese turn heat to low.
  9. Mix until the components are completely incorporated and not sticking to the pan.
  10. Divide mixture between the hollowed-out onions and top with the remaining blue cheese.
  11. Place each stuffed onion in the center of a baking sheet and place on the unlit side of the barbeque.
  12. Cook for 40 minutes with the lid closed using indirect heat or until an internal temperature of 140 F (60 C).
  13. Remove from barbeque serve warm.
  14. Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

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