Sriracha Brown Sugar Bacon Wrapped Onion Rings.

Oh god yeah.

Oh god yeah.

My friend Kevin is gleefully married to Brenna (who bakes). Together, they make all sorts of delicious foods. When Kevin posted a photo of this recipe on Facebook, I kind of lost my mind and immediately asked my husband (who was out grocery shopping) to please bring home some onions and some bacon.

The original recipe called for Vidalia onions – which, for those unaware, are a trademarked onion. This is why it’s hard to find them at some stores, or at various points in the year. Whenever you see a recipe that specifies Vidalias, you can pretty much always substitute a “sweet onion” (of whatever type).  The only caveat is that Vidalias are usually very large, so you may need to pick up an extra sweet onion to compensate for them being smaller.

Enough talking, let’s make these delicious onion rings!

Sriracha Brown Sugar Bacon Wrapped Onion Rings.

Ingredients:

2 large sweet onions
3 tablespoons sriracha garlic sauce
1 1/2 cups of light brown sugar
16 slices of bacon (thin cut – NOT thick)

Directions:

  1. Preheat your oven to 400F and make sure the rack is in the middle of the oven. Line a baking sheet with foil, place a cooling rack on top, and lightly spray the cooling rack with non-stick spray.
  2. Peel the onions and cut them into 1/2 inch rings. Do not separate the rings. Set aside.
  3. Place the brown sugar in a shallow pan (pie plate, brownie pan) and break up any chunks.
  4. Place the Sriracha in a bowl. Find a basting brush. If you’re an organized person, you’ll know where that brush is. For everyone else, look through all of your drawers until you find one shoved into the back behind the turkey baster.
  5. Separate the onion rings into double slices (two rings that fit together). Keep only the larger sizes of rings – you can use the smaller rings For this dish you want the larger rings. The smaller, inner rings you can set aside and use in another dish or compost or put in your sandwich. Whatever works for you.
  6. Take 2 strips of bacon and dredge them through the brown sugar, making sure to coat both sides. Here’s hint number one: the more brown sugar, the sweeter and gooey these will be – and the more likely your oven will start to billow smoke halfway through cooking. We all make choices and we live with them.
  7. Using your basting brush, paint the sriracha sauce all over the onion ring. Make sure you’re still keeping the two rings together – no need to get between them with the sriracha!
  8. Wrap the bacon around the onion – overlap slightly and keep it snug (but not too tight). The bacon will shrink a bit during cooking. It will take two slices to go around the ring fully. Don’t overlap too much because the bacon underneath won’t cook as well if you layer it.
  9. Set each wrapped-up onion onto the rack. Space them out nicely. Admire them. Note how they look a lot like bacon-wrapped donuts. Appreciate that fact.
  10. Place the tray into the oven and bake for 20 minutes. When the timer dings, gently flip each ring over.
  11. Cook for another 15-20 minutes. You know how bacon looks when it’s cooked perfectly? That’s how you’ll know when these are ready to come out of the oven.
  12. When they’re ready, take them off of the trays and put them onto a plate. They will be super soft and gooey (very gooey, if you used a lot of brown sugar). The bacon will get crispier as it sits, assuming you don’t just burn the hell out of your hands and mouth by eating these as soon as they hit the plate.

Notes:

We basically created a room full of smoke by using a pretty substantial amount of brown sugar (that subsequently dripped down onto the tray and burned). To prevent this, you can either use less brown sugar (what?!) or you could switch out the lower tray for a clean one after the first 20 minutes of cooking.

Here’s a photo of my husband in our smoke-filled kitchen.

A teensy bit of smoke. No biggie.

A teensy bit of smoke. No biggie.