• Prepare your grill with heat on one side (to provide indirect heat) aim for 300°F degrees.
• Each onion will only make 4 to 6 rings.
• Slice the onions in half, then slice a ½ inch slice from each half.
• You’ll need two or three larger rings together for stability so carefully separate the center smaller rings away from the outer rings. Save the rest of the onion for another purpose. Chopped onion freezes beautifully!
• Next take slices of bacon and wrap them around the onion ring. I found 1½ slices of bacon worked nicely but you could use more if your budget allows.  Secure with a toothpick or skewer. 
• Load the rings on the cool side of the grill and cook for about 90 minutes at 300°F degrees for beautiful smoky, juicy, bacony rings. 
• Diva Tip-  Don’t try to rush this. Higher heat results in burned bacon and raw onion. Depending on how thick your rings are and how much bacon you used they may take longer than 90 minutes.
• If they look a little anemic but the onion is soft; finish them off under the broiler to crisp and brown the bacon. 

OVEN INSTRUCTIONS

• Preheat oven to 300°F degrees.
• Bake the onion rings until the onions are soft, about 40 minutes. If they look anemic, then use the broiler to crisp the bacon.