Soooo good. If I can figure out how to do about 20 of these at a time, stuffed onions will definitely be on our next Thanksgiving table.

Start by slicing off the top of a sweet onion (Vidalia works). Then take the peal off and slice off the root end. With a pairing knife, core out a “cone” from the onion that’s 2″ across by 1-2″ deep.

Melt a tbsp of butter in a skillet over med heat. Sauté 2 diced jalapeños, the diced onion pieces that were the “core” and 2 pieces of bacon cut crosswise into 1/4″ pieces. This is the stuffing. When it’s lightly browned, drain over a bowl and brush the onions with the drippings.

Place some stuffing in the onion cavity, top with a tbsp of your favorite BBQ sauce and then top it all off with  a pad of butter. Can be done well in advance.

Use a ring (or make one out of foil) and smoke for 2-3 hours at 250 degrees. Give them a little squeeze to see if they’re done. Everything melts into the onion. Yum!