Grilled Steakhouse Onions with Copycat Bloomin Onion Sauce take everything you like about a steakhouse appetizer and turn it into a full, hearty bite. Sweet onions are hollowed out, packed with a savory mix of steak, bacon, and barbecue sauce, then slow-grilled until tender and rich.

This is the kind of recipe you make when you want something a little different on the grill. It feels substantial enough to be the main event, but it also works as a shareable side if you’re feeding a group. The creamy, slightly spicy dipping sauce ties it all together and gives you that familiar steakhouse flavor.

Helpful Tips

Don’t cut through the onion: When carving out the center, leave a sturdy base so the filling stays put while grilling.
Use foil rings for support: These help keep the onions upright on the grill so nothing spills out during cooking.
Give the sauce time: Let the sauce chill before serving so the flavors can come together and taste more balanced.

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Grilled Steakhouse Onions with Copycat Bloomin Onions Sauce

Grilled Steakhouse Onions with Copycat Bloomin Onion Sauce take everything you like about a steakhouse appetizer and turn it into a full, hearty bite.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Appetizer

Cuisine American

Servings Servings

Calories 420 kcal

Ingredients

4 small sweet onions peeled
1 tablespoon butter
3 slices bacon
6 ounce steak any cut, chopped
1/4 cup barbecue sauce
salt and ground black pepper for seasoning

For the sauce:

1/4 cup mayonnaise
1 tablespoon ketchup
1/2 tablespoon prepared horseradish sauce
1/4 teaspoon granulated garlic
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/4 teaspoon EACH salt and pepper

Instructions

Using a sharp paring knife, cut the top off the onions and then cut a cavity inside, being careful not to cut through the walls or bottom.
Chop about a cup of the onion that was removed from the top and center.
In a skillet over medium heat, melt 1 tablespoon of butter. Add the bacon and cook until crispy, remove from the pan. Add the butter, chopped steak, and onions and cook just until browned. Add the bacon back to the pan along with the bbq sauce and stir everything together. Divide the meat mixture evenly among the onions.
Season with salt and pepper.
Set up the grill for indirect grilling and preheat to medium. Place a large drip pan in the center of the “indirect heat” zone you’re going to be cooking on.
Form 4 rings out of tinfoil and place those on the drip pan. Set the onions on the rings so they won’t topple over. Cover the grill. Cook until the onions are golden brown and tender, 40 to 60 minutes, depending on size.
Note: If the filling is browning too much and the onions are not done yet, tent them with foil. To check for doneness, gently squeeze the side of the onion. It should be squishable and soft.
For the sauce, combine mayonnaise, ketchup, horseradish, garlic, smoked paprika, oregano, salt and pepper. Mix until well combined. Cover and refrigerate at least 30 minutes before serving.
Transfer the grilled onions to a platter or plate to serve with the sauce.

Nutrition

Calories: 420kcalCarbohydrates: 34gProtein: 14gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 50mgSodium: 641mgPotassium: 607mgFiber: 3gSugar: 24gVitamin A: 235IUVitamin C: 17mgCalcium: 82mgIron: 2mg

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