Whole Grilled Onions, a Bacon Topping, and a Herb V

Name: Whole Grilled Onions, a Bacon Topping, and a Herb Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 onions, top sliced off and peeled. bottom stays on for stability (medium or small soft ball size); 8 slices bacon, cut in half; 4 teaspoons olive oil (1 tablespoon per onion); 2 teaspoons salt (1/2 per onion); ½ cup olive oil; 2 tablespoons white wine vinegar; 1 tablespoon Dijon mustard; 1 teaspoon honey; 1 tablespoon shallot, minced (onion will work); 1 tablespoon fresh parsley, chopped fine; 1 teaspoon fresh chives, chopped fine; 1 teaspoon fresh basil, chopped fine; ½ teaspoon fresh tarragon, chopped fine; salt; pepper; 1 pinch red pepper flakes

Servings: persons

4 onions, top sliced off and peeled. bottom stays on for stability (medium or small soft ball size)
8 slices bacon, cut in half
4 teaspoons olive oil (1 tablespoon per onion)
2 teaspoons salt (1/2 per onion)
½ cup olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 tablespoon shallot, minced (onion will work)
1 tablespoon fresh parsley, chopped fine
1 teaspoon fresh chives, chopped fine
1 teaspoon fresh basil, chopped fine
½ teaspoon fresh tarragon, chopped fine
salt
pepper
1 pinch red pepper flakes

1
Vinaigrette -- Mix all the ingredients in a small baggie, bowl or tupperware container.
2
Refrigerate until ready to serve.
3
You need to heat slightly before serving.
4
Just 10 or 20 seconds on medium in the microwave - just to warm it up.
5
Onion -- Cut the top off, just a small slice so you can peel easily.
6
You can cut a small bit off the bottom if it doesn't set well.
7
Peel the sides and it is ready.
8
Drizzle with olive oil and season with salt and pepper.
9
Top with 4 half slices or 2 full slices of bacon and wrap well in foil, keeping the top with bacon standing up.
10
Bake or Grill -- A 400 degree oven takes around 40-50 minutes and the grill about 30-40 minutes.
11
This really is dependent upon the heat of your grill or oven and the size of your onions.
12
Make sure to close the foil pouch on the top so after 30 minutes or so, you can easily pull it open a bit and test to see if the onion is done.
13
I just stick a knife in the onion and it should be tender.
14
Serve -- Remove from the foil, and I also remove the bacon -- it is more for the flavor, not presentation, and it has done it's job.
15
As I said, I like using a small to medium onion, so everyone gets one, but the large onions are wonderful and can be sliced in half.
16
Heat up the vinaigrette in the microwave for just a few seconds to warm up and drizzle over the onion.
17
ENJOY!
18
NOTE:.
19
Keep the leftover vinaigrette.
20
Great over potatoes, any meat, even vegetables, or seafood.

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 onions, top sliced off and peeled. bottom stays on for stability (medium or small soft ball size), 8 slices bacon, cut in half, 4 teaspoons olive oil (1 tablespoon per onion), 2 teaspoons salt (1/2 per onion), and more.

Yes, Whole Grilled Onions, a Bacon Topping, and a Herb Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Whole Grilled Onions, a Bacon Topping, and a Herb Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions