I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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One of the best parts of summer is grilling and Vidalia onions! So I am excited to share todays side dish recipe with you. I love onions in just about anything, have never been able to understand people who say they don’t like onions, my Dad was one of those people. This recipe came from face book, I hope you enjoy it too. I am giving you the recipe the way it was printed but I didn’t use thick sliced bacon, I used what I had on hand and I par cooked the bacon a little just until some of the fat rendered out, it was still soft.
Bacon Wrapped French Vidalia Onion
4 Vidalia onions ( small-medium)
2 Tablespoons extra virgin olive oil
1 1/2 tsp. Montreal seasoning
4 slices thick sliced bacon
4 oz. Gruyere, sliced or torn if you like
2 Tablespoons flat leaf parsley, chopped
3/4 cup beef broth
1/4 cup white or red wine
1/4 tsp. chopped thyme
1/2 Tablespoon Montreal seasoning
Peel and cut about 1/2 inch of the onion tops. Trim a small amount of the bottom of the onion 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. Place each onion on a square of heavy duty tin foil or you could put them in a square tin foil baking pan.
Brush onions with the olive oil, sprinkle liberally seasoning over each onion, fill center of onion with cheese. Wrap bacon slices around each onion and secure with toothpick.
Combine basting sauce ingredients and put 2 Tablespoons of sauce in the center of each onion. Wrap foil around onions or cover foil pan with foil cook on a medium grill for 30-60 minutes, I like mine fall apart done, you can put them in the oven too. Enjoy!
Stay safe and cool, Have a great week!