For anyone who has braved camping, you understand how much work is required to get it all ready. There are 8 of us and I work for days on end before we leave, especially on the food. I don’t want to spend my limited camping time prepping and cooking our meals so I do as much prep work as I possibly can at home.
For these Onion Bombs, I made all the bombs at home, double wrapped them in foil and kept them cold until we cooked them on the third night of our camping trip. My only mistake was not making enough because everyone loved them. (Which was hard for my children to admit after so much whining and complaining about an “eeeewwwww onion”) Next time, I will double this recipe but even that may not be enough for all of us. Big hit!
If you aren’t the camping type, just toss these in a hot 350 degree oven at home instead!
recipe by Carole Jones of mykitchenescapades.com
(makes 5-6 bombs)
2 large onions
1 pound ground beef
1 pound sausage
1 tsp garlic powder
1 tsp onion powder
1 Tb worcestershire sauce
1 egg, beaten
1/2 C fresh bread crumbs
1/2 C freshly grated parmesan cheese
1 tsp salt
1/2 tsp pepper
tomato sauce or ketchup (optional)
1. Cut the both end off the onions, set them on one cut end, then cut in half. Peel the onion and separate into matching pieces.
2. In a bowl, mix together all the remaining ingredients except for the tomato sauce. It is easiest to use your hands but do not over mix or the result will be very dense! Fill both matching sides of the onion then press them together, wrap them twice in foil and set aside.
3. To cook, place them in a large amount of very hot coals for15 minutes, flip over and cook for another 15 minutes. Total cooking time will depend on the size of your bombs and the hotness of your coals so check on them to be sure they are cooked all the way through. You could also roast these in a 350 degree oven if you aren’t camping!
4. To serve, remove the foil and top with tomato sauce or ketchup if desired.
Here are a few of our other favorite camping recipes! Just click on the picture to be taken to the recipe.