Smoked Bacon Wrapped French Vidalia Onion



All I can say is that this will be the best onion you will ever eat. If not, darn close! Cooking with Love & Passion sw 🙂


  • 4
    Vidalia onions (small-medium)
  • 2 Tbsp
    extra virgin olive oil
  • 1 1/2 Tbsp
    Montreal seasoning
  • 4 slice
    thick bacon
  • 4 oz
    Gruyere, slice & torn; more if you like
  • 2 Tbsp
    flat leaf parsley, chopped


  • 3/4 c
    beef broth
  • 1/4 c
    dry vermouth
  • 1/4 tsp
    lemon thyme
  • 1/2 Tbsp
    Montreal seasoning

How to Make Smoked Bacon Wrapped French Vidalia Onion


Peel and cut about 1/2” of the onion tops. Trim off a small amount of the bottom of onions so they stand upright.
With a spoon, scoop out a few of the inner layers of the onion leaving the majority of the outer layers.
Brush onions with olive oil.
Liberally sprinkle seasoning over each onion.
Wrap bacon slices around each onion; secure with a toothpick.
Prep smoker to 250 degrees F.
Combine basting sauce ingredients in a mixing bowl.
Put 2 tablespoons of sauce in the center of each onion.
Smoke for 2 hours.
Baste every 30 minutes.
The last 5-10 minutes, place cheese inside and around onions allowing melting.
Garnish with parsley.
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