If you’re looking for something that feels a little over the top in the best way, these Grilled Stuffed Onions deliver. Sweet onions are hollowed out and packed with a savory mix of steak, bacon, and barbecue sauce, then slow grilled until tender and finished with a creamy, zippy dipping sauce.
This is the kind of side dish that easily steals attention from the main course. You get smoky, juicy filling, soft caramelized onion, and that bold, tangy sauce all in one bite. It’s hearty enough to stand on its own but fits right in next to anything coming off the grill.
Helpful Tips
- Don’t cut through the onion base when hollowing them out. Keeping the bottom intact helps hold all that filling in place while grilling.
- Use indirect heat for even cooking so the onions soften without burning the filling. A drip pan and foil rings make a big difference here.
- Let the sauce chill before serving to give the flavors time to come together and taste more balanced.
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Grilled Stuffed Onions with Copycat Bloomin Onions Sauce
Ingredients
- 4 small sweet onions peeled
- 1 tablespoon butter
- 3 slices bacon
- 6 ounce steak any cut, chopped
- 1/4 cup barbecue sauce
- salt and black pepper for seasoning
For the sauce:
- 1/4 cup mayonnaise
- 1 tablespoon ketchup
- 1/2 tablespoon prepared horseradish sauce
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon EACH salt and pepper
Instructions
- Using a sharp paring knife, cut the top off the onions and then cut a cavity inside, being careful not to cut through the walls or bottom.
- Chop the onion that was removed from the top and center.
- In a skillet over medium heat, add the bacon and cook until crispy, remove from the pan. Then add the butter, chopped steak and onion and cook just until browned. Add the bbq sauce to the skillet and stir everything together. Divide the meat mixture evenly among the onions.
- Season with salt and pepper.
- Set up the grill for indirect grilling and preheat to medium. Place a large drip pan in the center of the “indirect heat” zone you’re going to be cooking on.
- Form 4 rings out of tinfoil and place those on the drip pan. Set the onions on the rings so they won’t topple over. Cover the grill. Cook until the onions are golden brown and tender, 40 to 60 minutes, depending on size.
- Note: If the filling is browning too much and the onions are not done yet, tent them with foil. To check for doneness, gently squeeze the side of the onion. It should be squishable and soft.
- For the sauce, combine mayonnaise, ketchup, horseradish, garlic, smoked paprika, oregano, salt and pepper. Mix until well combined. Cover and refrigerate at least 30 minutes before serving.
- Transfer the grilled onions to a platter or plate to serve with the sauce.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.