Bacon Wrapped Onion Rings and Tenderstem Broccoli with Ranch Dip

21 Sep 2022

Bacon Wrapped Onion Rings and Tenderstem Broccoli with Ranch Dip

40 Minutes | easy | Serves 4

Wrapping vegetables in bacon is always a sure fire hit. Try varying the vegetables with the seasons, e.g. swapping Tenderstem broccoli for asparagus in spring time. The bacon will begin to uncurl on the grill, so try to leave it before turning, so as not to disturb it too much. You want to get the bacon nice and crisp.


  • 2 large onions, peeled and cut into 2cm thick slices
  • 250g Tenderstem broccoli, woody ends trimmed
  • 20 rashers streaky bacon (each ring or broccoli stem needs 1 rasher of bacon, so bear this in mind)
  • 50g mayonnaise
  • 100g buttermilk
  • 2 tablespoons finely chopped chives
  • 1 tablespoon finely chopped parsley
  • 1 garlic clove, crushed or finely grated
  • Small dash Worcestershire sauce
  • Dash Tabasco




Remove the smaller, centre rings from the onions and reserve for another use. Separate the larger rings.

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Blanch the broccoli

Blanch the broccoli stems for 1 minute in boiling water, then drain.

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Cut the bacon

Cut the bacon in half lengthways to make thinner strips, then wrap it tightly around the onion rings and broccoli stems.

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Make the ranch dip

Make the ranch dip by combining the all the ingredients with some salt and pepper. Set aside.

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Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set the heat to medium. Place the bacon wrapped vegetables over the heat and allow to crisp up and cook through – this can take anywhere from 5-15 minutes.

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Serve the bacon

Serve the bacon wrapped vegetables with the ranch dip.

Swap the ranch dip for your favourite dressing, hot sauce or mayonnaise based dip, such as garlic mayo.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique

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