Stuffed Onions for the Grill
Transform your backyard barbecue with these irresistible Stuffed Onions for the Grill—a perfect blend of smoky, savory, and cheesy goodness! Hollowed-out sweet onions serve as edible bowls, filled with a mouthwatering mix of seasoned ground beef, breadcrumbs, Parmesan cheese, and fresh parsley. Enhanced by caramelized garlic and onion, this hearty filling gets tender and flavorful as it grills, while a splash of broth keeps the onions moist and juicy. Optional shredded cheddar cheese adds a gooey finish for the ultimate comfort food touch. Easy to prep in just 25 minutes, these stuffed onions are ideal for summer gatherings or as a unique side dish to complement your favorite grilled meats. Bursting with flavor and rustic charm, this recipe is a must-try for grill enthusiasts and onion lovers alike!
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Recipe Information
Ingredients
- 4 large sweet onions
- 250 g ground beef
- 60 g breadcrumbs
- 50 g grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 120 ml water or chicken broth
- 50 g shredded cheddar cheese (optional)
Instructions
Preheat your grill to medium heat (approximately 375°F/190°C).
Peel the onions and slice off the tops, keeping the root end intact to hold the filling. Scoop out the inner layers of each onion with a spoon, leaving 3-4 outer layers intact to form a hollow shell. Reserve the onion scooped out for later use.
Chop the reserved onion layers finely and set aside 1/2 cup for the filling.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 3-4 minutes.
In a large bowl, combine the cooked onions and garlic, ground beef, breadcrumbs, Parmesan cheese, parsley, salt, and black pepper. Mix until well incorporated.
Stuff each hollowed onion with the meat mixture, pressing it down gently to ensure it’s tightly packed.
Brush the outside of the stuffed onions with the remaining tablespoon of olive oil.
Place the stuffed onions on a sheet of aluminum foil or in a grill-safe pan. Pour the water or chicken broth around the onions to help them steam while cooking.
Cover the onions loosely with another sheet of aluminum foil. Place them on the grill, cover the grill, and cook for 30-35 minutes, or until the onions are tender and the filling is cooked through.
If desired, sprinkle shredded cheddar cheese on top of each stuffed onion during the last 5 minutes of cooking, allowing the cheese to melt.
Carefully remove the onions from the grill and let them rest for 5 minutes before serving.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 4716 mg | 205% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 98.8 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1280 mg | 98% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2342 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
