- 2 large white onions, 3 and 1/2- to 4-inches in diameter
- 1 and 1/2 pounds sugar-free bacon (24 slices), regular, not thick sliced
- Freshly-ground black pepper to taste
Peel onions down far enough to remove all the tough, thin, outer layers. You will need just the largest slices. Reserve the rest for another purpose. Cut onions in half around the equator. Cut 2 slices, each 1/2-inch wide, from each half so you have 4 center slices from each onion. Push out the centers from the slices leaving the 4 outermost rings in place. Separate them into into 2 rings that are each 2 layers thick, Be careful to keep the 2 layers of each slice intact. You should now have 8 onion rings from each onion for a total of 16 double-layered rings.
Wrap each of the 16 rings with raw bacon. It will take about a slice and a half for each one, more or less, depending on the size. Overlap the bacon slices slightly as you wrap and tuck the ends under to secure. You may use wooden picks or skewers if it makes it easier, but the bacon tends to stick to its self so you may not need them. The bacon will tighten and shrink as it cooks and that helps hold it together too. Refrigerate until ready to cook.
Preheat the oven to 275 degrees F. Place the wrapped onion rings on a greased rack set on a rimmed baking sheet. Grind black pepper over rings and place in oven. Bake for 60 to 90 minutes or until onions are soft and bacon is cooked. Turn heat up to 350 degrees F for a few minutes to crisp or run under the broiler briefly, if desired. Time will vary depending on your oven. (Be careful when removing pan from oven as it will contain very hot grease. Use both hands to lift the pan so the grease doesn’t spill or spoon off some of the fat before attempting to remove pan.)
Serve as an appetizer or snack with low-carb barbecue sauce, ketchup, ranch dressing, Dijon mustard, or Siracha hot sauce for dipping.
Original recipe from: link