Smoked Onion Bombs

Melted cheese oozing out of a cut smoked onion bomb.

5 from 1 vote

Smoked onion bombs are the appetizer you didn't know you needed. They have a little bit of everything (onion, sausage, and bacon, oh my!), to impress all your guests with an explosion of flavor!

Prep Time15

Cook Time3

Total Time3 15

Course: Appetizer

Cuisine: American, Barbecue

Keyword: Onion Bombs

Servings: people

Author: Susie Bulloch

Ingredients

2 large yellow onions look for perfectly round ones
8 ounces medium cheddar cheese cut into 2-ounce cubes
1 pound pork sausage
3 cloves garlic minced
1 egg lightly beaten
¼ cup milk
¼ cup breadcrumbs
2 Tablespoons Hey Grill Hey Beef Rub or equal parts salt and pepper
4 Tablespoons Everything BBQ Sauce divided use
1 pound bacon
2 Tablespoons Sweet Rub recipe link in notes section

Instructions

Preheat. Preheat your smoker to 250 degrees F with your favorite hardwood. Hickory gives a nice strong smoke flavor to these onions that I really like.
Prep the onions. Prepare your onions by slicing both ends off of each. Remove the paper skin and slice the onions in half to create thick rings. Remove the inside of the onions and mince, leaving the outer rings intact. These large rings will form the exterior shell of your onion bombs.
Make the sausage stuffing. Combine the sausage, ¼ cup of your minced onions, garlic, egg, milk, breadcrumbs, 2 Tablespoons of Everything BBQ sauce, and Beef Seasoning in a large bowl. Mix until just combined.
Assemble the onion bombs. Place a portion of the sausage mixture in the bottom round of one of the onion rings. Gently press a cheese cube into the center of the sausage. Top with another onion ring stuffed with sausage and seal up the edges to keep the cheese in. Your sausage-stuffed onions should be nice and round.
Wrap in bacon. Wrap the seam of each onion with a piece of bacon and secure with a toothpick. Wrap an additional piece of bacon from the top to the bottom and back up, sealing the holes on the ends, and secure with another toothpick.
Season and smoke. Season the bombs on all sides with Sweet Rub. Place on the smoker and cook for around 3 hours, or until the internal temperature of the sausage reads 155 degrees F.
Sauce. Baste the bombs with Everything BBQ Sauce (or your favorite ketchup-based BBQ sauce), close the lid, and continue smoking until the bombs reach 175 degrees F internal temperature.
Enjoy. Remove the bombs from the smoker and allow to cool slightly before digging in!

Notes

Sweet Rub

Purchase it from the store HERE: Sweet Rub
Make it from scratch using this RECIPE: Best Sweet Rub Recipe

Nutrition