Step 1

Preheat your oven to 425°F and line a large rimmed baking sheet with aluminum foil for easy cleanup.

Step 2

Slice the top and bottom off each onion and peel away the outer skin. Cut each onion in half from top to bottom, then carefully remove the 2 outer layers from each half, giving you 8 onion 'shells'.

Step 3

In a large bowl, combine ground beef, breadcrumbs, egg, milk, 3 tablespoons barbecue sauce, garlic powder, onion powder, salt, and pepper. Mix with your hands until just combined - don't overwork it.

Step 4

Divide the meat mixture into 8 equal portions, roughly 4 ounces each. This ensures all your onion bombs will be the same size.

Step 5

Flatten one portion of meat in your palm to a 3-4 inch disc. Place a cheese cube in the center and wrap the meat around it, sealing completely to form a meatball.

Step 6

Place two matching onion halves on either side of each meatball, covering most of the surface. Choose onion pieces that fit your meatball size best.

Step 7

Lay 2 bacon strips in an X pattern, place the onion bomb in the center, then wrap the bacon up and around. Secure with toothpicks if needed.

Step 8

Place all assembled onion bombs on the prepared baking sheet and bake for 30 minutes until the bacon starts to crisp and the onions begin to soften.

Step 9

Remove from oven and brush the tops and sides with the remaining ⅓ cup barbecue sauce. Return to oven for 10-15 minutes until sauce is caramelized and internal temp reaches 160-165°F.

Step 10

Let the onion bombs cool for 5 minutes before serving. This helps them hold together and prevents burns from the molten cheese inside.