Stuffed Onions Wrapped in Bacon

Stuffed Onions Wrapped in Bacon


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Transform a simple onion into a praiseworthy side by stuffing it with sautéed onions in an herbal Greek yogurt and butter mixture. Complete the dish by wrapping the bulbs up in crispy strips of bacon.

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Serving Size / Yield

6 servings


  • 6 Large Onions
  • 1 Tbs. Olive Oil
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 1 Garlic Clove, minced
  • 7 sprigs Fresh Rosemary, divided, plus additional for garnish
  • 2 Tbs. Butter
  • 6 Tbs. Greek Yogurt
  • 6 strips Bacon

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Preheat the oven to 375 degrees. Lightly grease a 9x9" baking dish with nonstick cooking spray. Boil the onions in a large stockpot for 15 minutes. While onions are still hot, slice the tops off. Carefully scoop out the onion centers and chop them up. In a medium skillet, warm the olive oil over medium-high heat. Add the chopped onion, season with salt and pepper, and sauté until tender, stirring occasionally. Stir in the garlic and one rosemary twig with the leaves removed. Add the butter and stir continuously until it has completely melted. Stir in the Greek yogurt until fully-incorporated. Remove filling from heat and let sit for 5-10 minutes. Meanwhile, wrap one bacon strip around each onion, overlapping the ends and piercing them with a rosemary sprig to keep the bacon in place. Fill each onion with even amounts of the sautéed onions. Bake for 30 minutes until onion bulbs turn golden brown and filling is warmed through. Garnish bulbs with additional rosemary sprigs before serving.

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