Onion bombs

[Anne M.]

I don't take pictures that often...
But yesterday I made onion bombs.
Idea by Raichlen, spicing totally changed to my liking
The bread was baked in the uuni 3 a little earlier. My sourdough take on Turkish pide







Then some extra pics since I'm posting anyway
Angle iron sausages on open fire


And uuni pizza
Well, that picture doesn't want to cooperate, so I'll add it later

 

[Bob Bailey]

Nice looking groceries! What time is supper?

 

[Timothy F. Lewis]

Yep, I’m in! Looks great! I might try the onion bombs at the cottage next week!

 

[TimA]

So what’s an onion bomb? Just onion wrapped in bacon?

 

[Tim Campbell]

That is a great cook, Anne!! You've inspired me. I forgot all about that Raichlen recipe. Awesome job on that bread...can you provide details??

 

[Kevin L (NKY)]

I have never seen or made these , I have made Mushrooms wrapped in bacon which is outstanding.

 

[Joan]

Onion Bombs Recipe [Appetizer] - Barbecuebible.com

Get the recipe for Onion Bombs, onions stuffed with ground beef and smoke-roasted on the grill. From Episode 204 of Steven Raichlen's Project Smoke.

barbecuebible.com

 

[Timothy F. Lewis]

I think I might get some smallish onions and try this out! Doing a brace of meatloaves in the new “Perforated hotel pan” this weekend, peach cobbler, grits have been requested, might have to go the the farmers market Saturday for a vegetable. Or maybe a country drive?

 

[Anne M.]

So what’s an onion bomb? Just onion wrapped in bacon?

Nah,
Basically spiced ground meat, then onion (check on the right of my first picture) then wrapped in bacon.

So you take an onion, peel, half lengthwise and peel of the layers, keeping the 2 pieces together to fill

 

[Anne M.]

That is a great cook, Anne!! You've inspired me. I forgot all about that Raichlen recipe. Awesome job on that bread...can you provide details??

I have no oven, so I use the uuni/ooni 3 and can only make small, flattish bread.
I use the following, then divide in 4 and keep in the fridge
150 gr active 60% hydration starter
750 gr flour (mixture of AP and brown)
500 gr water.

Stir, quickly kneed till it comes together
Let sit for about 20-30 minutes then add salt (15-17 gr), incorporate.
Then 3 stretch & folds, 30 to 60 minutes apart.
Then 2-3 hours before dividing in 4, balling and putting in fridge or 4+ hours before using.
Till now this works at almost every temperature. But I adjust according to what it looks like.

From fridge, re-ball, flatten and let sit till ready (going by feel here, longer for pizza than bread).

I pre-heat the uuni for 10-15 minutes, then turn off and immediately launch bread.
Let sit for 8-10 minutes, then light uuni to low and turn bread every 50-60 seconds till nice and brown
I've the gas attachment

For pizza I divide in 2
There uuni goes on high for 12-15 minutes.
Launch pizza and turn every 25-30 seconds

 

[Anne M.]

I think I might get some smallish onions and try this out! Doing a brace of meatloaves in the new “Perforated hotel pan” this weekend, peach cobbler, grits have been requested, might have to go the the farmers market Saturday for a vegetable. Or maybe a country drive?

These onions were quite small, I think it is best when they are not too big.
I prepared them on the wsm 14, top rack, no water pan, lump charcoal, no lid

 

[Tim Campbell]

I have no oven, so I use the uuni/ooni 3 and can only make small, flattish bread.
I use the following, then divide in 4 and keep in the fridge
150 gr active 60% hydration starter
750 gr flour (mixture of AP and brown)
500 gr water.

Stir, quickly kneed till it comes together
Let sit for about 20-30 minutes then add salt (15-17 gr), incorporate.
Then 3 stretch & folds, 30 to 60 minutes apart.
Then 2-3 hours before dividing in 4, balling and putting in fridge or 4+ hours before using.
Till now this works at almost every temperature. But I adjust according to what it looks like.

From fridge, re-ball, flatten and let sit till ready (going by feel here, longer for pizza than bread).

I pre-heat the uuni for 10-15 minutes, then turn off and immediately launch bread.
Let sit for 8-10 minutes, then light uuni to low and turn bread every 50-60 seconds till nice and brown
I've the gas attachment

For pizza I divide in 2
There uuni goes on high for 12-15 minutes.
Launch pizza and turn every 25-30 seconds
View attachment 74708

Thank you so much, Anne. Gorgeous pies there...