Whole Grilled Onions a Bacon Topping and a Herb Vinaigrette
Elevate your grilling game with these Whole Grilled Onions topped with crispy bacon and drizzled in a bright, herbaceous vinaigrette. This smoky, savory side dish features tender sweet onions grilled to perfection, their natural sugars caramelized into a subtle char. The crunchy bacon topping adds irresistible texture and richness, while the homemade herb vinaigrette—crafted with fresh parsley, chives, thyme, and a hint of Dijon mustard—provides a vibrant, tangy contrast. With just 15 minutes of prep and versatile flavors, this recipe is perfect alongside grilled meats or as a standout companion to your summer cookout menu. It's a simple yet gourmet-inspired dish that's sure to impress!
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Recipe Information
Ingredients
- 4 pieces large sweet onions
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 slices bacon
- 2 tablespoons fresh parsley
- 1 tablespoon fresh chives
- 1 teaspoon fresh thyme leaves
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 piece garlic clove
- 4 tablespoons extra virgin olive oil
Instructions
Preheat your grill to medium heat.
Cut the tops and bottoms off the onions and peel away the outer layers, being careful to keep the onion intact.
Drizzle 3 tablespoons of olive oil over the onions and rub to coat evenly. Sprinkle with 1 teaspoon of salt and 1 teaspoon of black pepper.
Wrap each onion in aluminum foil, leaving a small opening at the top for steam to escape.
Place the wrapped onions on the grill and cook for 25-30 minutes, turning occasionally, until they are softened and have a slight char.
While the onions are grilling, cook the bacon in a skillet over medium heat until crispy. Transfer the cooked bacon to a plate lined with paper towels to drain, then crumble it into small pieces and set aside.
To prepare the herb vinaigrette, finely chop the parsley, chives, and thyme. Mince 1 garlic clove.
In a small bowl, whisk together the red wine vinegar, Dijon mustard, honey, and minced garlic.
Gradually drizzle in the 4 tablespoons of extra virgin olive oil while whisking to emulsify the dressing. Stir in the chopped herbs and season with a pinch of salt and black pepper to taste.
Carefully unwrap the grilled onions and place them on a serving platter.
Top the onions with the crumbled bacon, then drizzle generously with the herb vinaigrette.
Serve warm and enjoy this flavorful side dish!
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3338 mg | 145% | |
| Total Carbohydrate | 124.1 g | 45% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 100.2 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 326 mg | 25% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1975 mg | 42% | |
*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.
