Whilst browsing the internet for several hours one day, I came across what I thought looked like an AMAZING idea. It was posted on Facebook by someone or other, and when I saw the description, I knew I had to try it! Bacon wrapped onion rings??? YES PLEASE.
I did some Goozling and found the recipe. Then something happened and I got distracted… and I forgot about it for about three weeks. The delightful photo and recipe appeared again in my news feed (thank goodness for the repetitiveness of sharing on Facebook) and reminded me that I was due for a food adventure!
Being the lazy lout I am, I was happy that I did not have to go to the grocery store for ingredients. In my fridge were two fresh packs of bacon (yes, I used both), lots of onions for ring-making, brown sugar,and Sriracha sauce! I had come to the end of the internet for the day, and decided to rise from my reclining computer chair and create some deliciousness.
I started by cutting the onions into rings. I left most of them two rings thick, for extra stability! Next, I brushed the onion rings with Sriracha. This might make some of you afeared, but rest assured that no matter how much Sriracha you baste onto these babies, the hotness gets baked right out of them, and you’re left only with delicious flavour.
The next step is to wrap the Sriracha-covered rings with bacon. It gets messy. And then you itch your eye. IT BUUUUUUURNS! But then you think of the bacon, and forge on! Affix the bacon to the onion ring with toothpicks. I found that two worked quite nicely! Do this again and again until all of your rings are wrapped. Warning: This uses a lot of bacon!
Once all your babies onions are wrapped, dip their bacony exterior in brown sugar—be sure to get both sides, and sprinkle both liberally and willy-nilly. Sriracha, bacon, and brown sugar are GOOD FRIENDS in your tummy!
After this, make sure everybody is laid out on a rack. I didn’t have a rack, so I improvised by making a “rack” by creatively folding foil in little spiked rows that mimic a rack. It worked (sort of). Put your bacon buddies in the oven at 375 for 60-90 minutes (WHAT?! Yes… I know, but it’s worth it). I took them out half way to flip them, because my impromptu foil “rack” sort of failed and they were not getting brown on the bottom. And nobody likes squidgy bacon.
If you’re actually using a rack, make sure there is a cookie sheet underneath, or you’ll RUIN your oven. The finished product:
I set them out on a paper towel to soak up some of the ooze and let the bacon harden up a bit. The onions inside were at melt-in-your-mouth consistency, so you need the bacon to crisp up so they retain their shape.
Once they were crisped up, we dug in! AND THEN BURNED OUT MOUTHS. Seriously, these things are burning lava hot inside. I ate a few mouth-scalding bites, breathing the fiery air of hot food, and I loved it! These things are so flavour-packed! I also spread a bagel with cream cheese, and added a couple of these puppies on top – it made an amazing bagel-wich.
So if you’ve got 90 minutes, some bacon and onions, an oven rack, and electricity – I highly recommend this recipe!
NOM NOM NOM!