stuffed and wrapped dates

One of the things you’ll usually find in my refrigerator is caramelized onions, sometimes called onion jam.

I use them in roasted meats, savory tarts, gravy, sandwiches, quiche, soups, appetizers, on pizzas, you name it!

The process of cooking the onions is slow but crucial to achieving that soft, tender, sweet caramelized taste. On the plus side, they can be made days in advance and stored in an airtight container in the refrigerator or even frozen.

Considered the crown jewel of dates, Medjool are prized for their large size, extraordinary sweetness, and chewy texture. They were once reserved for Moroccan royalty and their guests.

Put the sweet onions together with the sweet dates, wrap them in bacon, and you have perfection! Serve these to your family and guests and thank me later.

Caramelized Onion Stuffed – Bacon Wrapped Dates

1/2 pound fresh Medjool dates
1/3 cup caramelized onions
1/2 pound bacon, slices cut in half

Preheat the oven to 425 degrees. Line a baking sheet with foil.

Split one side of each date lengthwise and remove the pit. Stuff with caramelized onions.

Wrap a half bacon strip around the date and secure with a toothpick. Place on the prepared baking sheet.

Place in preheated oven and cook for 5 minutes, then turn dates over with tongs and bake until bacon is crisp, about 5 to 6 minutes more. Drain on a paper bag or paper towels. Serve warm.