These Grilled Steakhouse Onions are one of those recipes that feels a little unexpected but completely works. Each onion is filled with a savory mix of steak, bacon, and barbecue sauce, then slowly grilled until soft and rich, with a creamy dipping sauce on the side that ties it all together.
They’re a great option when you want something hearty without making a full second main dish. The onions become tender and slightly sweet as they cook, while the filling stays smoky and flavorful. Add that bold, tangy sauce, and you’ve got something people will keep going back for.
Helpful Tips
- Choose evenly sized onions so they cook at the same rate and finish together on the grill.
- Secure them well on the grill setup using foil rings so they stay upright and don’t spill their filling.
- Keep an eye on the filling and loosely cover with foil if it starts to brown too quickly before the onions are tender.
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Grilled Steakhouse Onions with Copycat Bloomin Onions Sauce
Ingredients
- 4 small sweet onions peeled
- 1 tablespoon butter
- 3 slices bacon
- 6 ounce steak any cut, chopped
- 1/4 cup barbecue sauce
- salt and black pepper for seasoning
For the sauce:
- 1/4 cup mayonnaise
- 1 tablespoon ketchup
- 1/2 tablespoon prepared horseradish sauce
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon EACH salt and pepper
Instructions
- Using a sharp paring knife, cut the top off the onions and then cut a cavity inside, being careful not to cut through the walls or bottom.
- Chop the onion that was removed from the top and center.
- In a skillet over medium heat, add the bacon and cook until crispy, remove from the pan. Add the butte, chopped steak and chopped onion and cook just until browned. Add the bbq sauce to the skillet and stir everything together. Divide the meat mixture evenly among the onions.
- Season with salt and pepper.
- Set up the grill for indirect grilling and preheat to medium. Place a large drip pan in the center of the “indirect heat” zone you’re going to be cooking on.
- Form 4 rings out of tinfoil and place those on the drip pan. Set the onions on the rings so they won’t topple over. Cover the grill. Cook until the onions are golden brown and tender, 40 to 60 minutes, depending on size.
- Note: If the filling is browning too much and the onions are not done yet, tent them with foil. To check for doneness, gently squeeze the side of the onion. It should be squishable and soft.
- For the sauce, combine mayonnaise, ketchup, horseradish, garlic, smoked paprika, oregano, salt and pepper. Mix until well combined. Cover and refrigerate at least 30 minutes before serving.
- Transfer the grilled onions to a platter or plate to serve with the sauce.
Nutrition
Angie is a dedicated grilling aficionado who has experimented with a wide variety of techniques, equipment, and ingredients, to discover the endless possibilities of flavors and textures that grilling can achieve.