These smoked bacon-wrapped onion bombs stuff a savory beef and sausage filling inside sweet onion layers. You wrap each one in bacon, then smoke it low until crispy. A blend of cheddar, pepper jack, and cream cheese keeps the filling rich and juicy. Smoking at 275°F renders the bacon while the onions turn tender. A BBQ glaze caramelizes over the last few minutes. This recipe makes 4 onion bombs for a backyard BBQ appetizer or main.

What Are Onion Bombs

Filling, Onion, Bacon

Bacon wrapped onion bombs layer three things into one bite. A seasoned beef and sausage filling sits at the center. Sweet onion layers wrap around the meat. Then bacon wraps the whole thing. As a result, each bomb has meat, onion, and crispy bacon. The smoker ties all three together.

Appetizer or Main

These onion bombs work as an appetizer or a main course. Slice them small for a shareable BBQ starter. Serve one whole for a hearty main plate. The rich filling makes them filling on their own. Meanwhile, the bacon and glaze add a party-food feel. As a result, they fit almost any cookout.

The Meat and Cheese Filling

Building the Filling

The filling is what makes bacon wrapped onion bombs so rich. In a large bowl, combine 1 pound of spicy sausage and 1 pound of ground beef. Then add diced jalapeño, garlic, parsley, and Worcestershire sauce. Season with your favorite BBQ seasoning. Mix until everything is well combined. As a result, the filling is savory and packed with flavor.

The Cheese Blend

Three cheeses give the filling its melt and richness. Fold in 1 cup of shredded cheddar and 1 cup of pepper jack. Then add 8 ounces of softened cream cheese. The cream cheese binds the mixture and keeps it moist. Meanwhile, the pepper jack adds a little heat. As a result, the filling stays juicy inside the smoker.

Prepping the Onions

Separating the Layers

Prepping the onions is the key step for bacon wrapped onion bombs. Cut the root end off each onion and trim the top. Then remove the outer skin. Cut from the outside toward the center without slicing all the way through. Gently separate the onion into individual layers. As a result, you get intact cups to fill.

Filling the Layers

Use only the largest layers to build the bombs. Take the 3 to 4 biggest layers from each onion. Then pack the meat mixture into one large layer. Wrap another layer around it to form a ball. Press it together so it holds its shape. As a result, each bomb is round and fully stuffed.

Wrapping and Seasoning

Wrapping in Bacon

Bacon is what gives bacon wrapped onion bombs their crispy shell. Wrap each bomb with about 4 slices of thin-cut bacon. Cover the onion completely so no gaps show. The bacon holds the bomb together as it smokes. It also crisps into a savory outer layer. As a result, the filling stays sealed inside.

The Sweet BBQ Seasoning

Season the bacon before it hits the smoker. Dust each bomb generously with your favorite sweet BBQ seasoning. The sweet rub balances the salty bacon. It also builds a flavorful bark as it smokes. Coat every side for even color. As a result, the outside turns sweet, smoky, and crisp.

Smoking and Glazing

Smoking at 275°F

Smoke the bacon wrapped onion bombs low and steady. Preheat your smoker to 275°F. Place the bombs on the rack and close the lid. Smoke them for about 2 to 2.5 hours. Cook until the bacon crisps, the onions soften, and the filling hits 165°F. As a result, the bombs cook through safely.

Glazing and Resting

A BBQ glaze finishes these bacon wrapped onion bombs. During the last 10 minutes, brush them with your favorite BBQ sauce. Let the glaze caramelize on the bacon. Then remove the bombs and rest them for 5 to 10 minutes. Resting lets the juices settle before you slice. As a result, each bomb stays juicy and glossy.

Step-by-Step: How to Make Bacon-Wrapped Onion Bombs

Step 1: Preheat and Mix the Filling

Preheat your smoker to 275°F. In a large bowl, combine the spicy sausage, ground beef, jalapeño, garlic, parsley, Worcestershire sauce, cheddar, pepper jack, cream cheese, and your favorite BBQ seasoning. Mix until well combined.

Step 2: Prep the Onions

Cut the root end off each onion and trim the top, then remove the outer skin. Cut from the outside toward the center without slicing all the way through, and gently separate the onion into individual layers, keeping them intact.

Step 3: Fill the Onion Layers

Use only the 3 to 4 largest onion layers from each onion to build your onion bombs. Fill one large onion layer with the meat mixture and wrap another layer around it to form a ball.

Step 4: Wrap in Bacon and Season

Wrap each onion bomb with about 4 slices of thin-cut bacon, making sure the onion is completely covered. Season the bacon generously with your favorite sweet BBQ seasoning.

Step 5: Smoke to 165°F

Smoke at 275°F until the bacon is crispy, the onions are tender, and the filling reaches an internal temperature of 165°F, about 2 to 2.5 hours depending on the size of your onion bombs.

Step 6: Glaze, Rest, and Serve

During the last 10 minutes of cooking, brush with your favorite BBQ sauce and let it caramelize. Remove from the smoker and let the onion bombs rest for 5 to 10 minutes before slicing and serving.