- 2 large sweet onions
- 12 slices raw bacon
- 1/4 c. honey
- 4 T. sriracha
- 1 T. soy sauce (or tamari for a gluten free option)
- 1 tsp. cornstarch mixed with 1 T. water
Remove the outer skin of the onions and, using a sharp knife, slice into rings about 1/2-inch thick. Separate the rings, keeping two together for each separated ring. Keep about six of the larger rounds from each onion for making the onion rings. You can save the smaller onion parts for another use.
Wrap one slice of bacon around each onion ring, tucking the ends of the bacon into the last wrapped section and then placing the rings on a cookie sheet covered with a silicone baking mat, aluminum foil, or parchment paper. When all of the onion rings have been wrapped, place them in the refrigerator to chill while you make the sriracha sauce.
Preheat the oven to 400°F.
Add the honey, sriracha, and soy sauce (or tamari) to a small saucepan and bring to a low boil. In a small bowl, completely dissolve the cornstarch in the water and then add the mixture to the boiling honey mixture. Stir until the sauce is thickened and then remove the sauce from the stove and cool slightly. Dunk each bacon wrapped ring in the sauce and then place them back on your prepared baking sheet.
Bake the onions for about 20 minutes. Then flip each onion ring over, baking for another 20 minutes or until the bacon is crispy. Remove the bacon onion rings from the oven and allow the bacon to cool slightly and crisp up further. If desired, bring the remaining sriracha sauce to a boil and serve with the onions as a dip.
- Yields: 12 onion rings
- Preparation Time:1 hour