Makes 5 onion rings
Ingredients
1 red onion
15 strips bacon
Instructions
Preheat the oven to 350F (180°C).
Cut ends off the red onion, peel outside layer, rinse under water and slice into thick strips.
Gently maneuver rings free from each other.
Wrap three strips of bacon per red onion slice. Secure each strip with a toothpick.
Repeat until you run out of bacon. Reserve leftover red onion for Cucumber Relish or to add to salad.
Transfer bacon wrapped red onions to a 15x10 rimmed baking sheet, bake for 25–30 minutes or until bacon is crisp.
Enjoy!
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Bacon wrapped onion rings are thick red onion slices wound with strips of bacon and roasted until everything crisps and caramelizes together. Three bacon strips per ring and a toothpick to hold it all — that is the entire recipe. Sweet onion against salty bacon is the combination that makes people hover over the tray.
Pro Tips
- Choose a large red onion so the rings are thick enough to survive the bacon wrapping. Thin slices tear as you wind the bacon around them.
- Rinse the sliced onion under water while separating the rings. The water helps the layers slip apart cleanly without breaking.
- Push the toothpick through the bacon seam at an angle so it catches all three strips. A shallow pin lets the bacon unwind mid-bake.
- The rimmed baking sheet matters — fifteen strips of bacon release plenty of fat, and the rim keeps the oven clean and the onions roasting rather than frying.
Frequently Asked Questions
What do I do with the leftover onion?
The recipe suggests cucumber relish or a salad — a half onion keeps for days in the refrigerator and finds its way into nearly any dish.
How do I keep the bacon from shrinking off the rings?
Wrap it snugly and keep the seam underneath. Thin-cut bacon shrinks less than thick-cut, though thick-cut gives crispier results.
Are these onion rings paleo?
Completely — just onion, bacon, and heat. No batter, no breadcrumbs, no flour of any kind.
Recipe Card
Ingredients
Method
- Preheat the oven to 350F.
- Cut ends off the red onion, peel outside layer, rinse under water and slice into thick strips. Gently maneuver rings free from each other.
- Wrap three strips of bacon per red onion slice. Secure each strip with a toothpick.
- Repeat until you run out of bacon.
- Reserve leftover red onion for Cucumber Relish or to add to salad.
- Transfer bacon wrapped red onions to a 15x10 rimmed baking sheet, bake for 25–30 minutes or until bacon is crisp.
- Enjoy!
