Stuffed Onions

Stuffed Onions

2 large sweet onions, each 9 to 10 ounces
1 pound ground beef
1/2 pound bulk pork sausage
1 tablespoon minced garlic
1 large egg, beaten with a fork
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1 1/2 tablespoons chopped fresh basil, cilantro
1 teaspoon dried oregano
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
18 slices thin bacon
Cut the top and bottoms off the onions. Cut each onion half way through so you can peel the little layers off. Try not to break them.
In a bowl mix the ground beef, sausage, garlic, egg, bread crumbs, Parmesan, fresh herbs, oregano, salt, and pepper.
Stuff each of the onion layers with the meat.
Wrap each onion in three slices of bacon. Stuff as many of the layers as you can.
Smoked at 225 until the center of the meat is 160 degrees.