Grilled Onion Cheese Bombs
Large onions hollowed out, seasoned, and stuffed with melting cheese, then grilled until the outside is charred and the cheese is gooey. Finished with fresh lemon and parsley for the ultimate barbecue side.
Equipment
- 1 | Sharp knife |
- 1 | Spoon | for hollowing
- 1 | Grill | charcoal or gas
- 1 Tongs
- 1 | cutting board |
Ingredients
- 4 | | large yellow onions |
- 8 | oz | mozzarella cheese | or other melting cheese
- 1 | tsp | salt |
- 0.5 | tsp | black pepper |
- 1 | | lemon |
- 2 | tbsp | olive oil | for brushing
- 2 | tbsp | fresh parsley | chopped for garnish
Instructions
- Trim the root ends and tops of the onions, then peel.
- Hollow out the centers, leaving two sturdy outer layers.
- Brush inside and outside with olive oil and season with salt and pepper.
- Stuff each onion generously with cheese wedges or chunks.
- Preheat grill to medium-high heat.
- Grill onions cut-side up for 15–20 minutes until soft and charred.
- Squeeze fresh lemon juice over the hot onions.
- Garnish with parsley and serve immediately.
Notes
Hollow the onions up to 4 hours ahead and refrigerate.
Leftovers reheat well in a 350°F oven for 10 minutes.
Provolone or fontina can replace mozzarella.
Serve alongside grilled steak for a complete meal.
Leftovers reheat well in a 350°F oven for 10 minutes.
Provolone or fontina can replace mozzarella.
Serve alongside grilled steak for a complete meal.