Ingredients
2 large Vidalia onions, peeled and cut into 1/2â rings (do not separate rings)
3 Tbl Sriracha
1 1/2 cups light brown sugar
16 slices of bacon
Wooden skewers (optional)
Preparation
Preheat oven to 400F, rack in the middle. Line a baking sheet with foil and place a cooling rack on top. Lightly spray the cooling rack. Place the brown sugar in a pie tin. Place the Sriracha in a bowl. Gently separate the onion rings leaving 2 rings together (you want to double up on the onions when you wrap them). For this dish you want the larger rings. The smaller, inner rings you can set aside and use in another dish. Take 2 strips of bacon and coat each side with brown sugar (doesnât have to be caked on but coated evenly). If your hands are sensitive, put on plastic gloves and using a pastry brush or rubber tipped brush, baste the Sriracha on all sides of the onion rings (leaving the 2 together). Starting at one end of the bacon, snuggly but gently wrap the bacon around the onion ring slightly overlapping itself. You should be able to get half way around (again, depends on how big your rings are). Take the second piece of bacon and place one end over top of the previous piece of bacon (where you left off) and continue wrapping until you have completely wrapped the onion ring in bacon. If you wish at this point you can skewer the bacon in place (I didnât). Place end side down on the rack and continue wrapping the rest of the rings. For the smaller rings I used 1 1/2 slices of bacon. You really donât want to overload this with bacon as you want the bacon to cook evenly. Once all the rings are wrapped, place in the oven and bake for 20 minutes. Using tongs GENTLY flip over. Cook for another 15-20 minutes. The last 3 minutes I broiled them as I wanted that charred appearance. Remove from the oven and immediately plate. They will be soft so be careful but the bacon will crisp up and they will become crispy crunchy.
