Bacon wrapped onion rings


2 large onions (vidalia or otherwise, but quite large), stem and blossom ends removed, sliced into ½-inch slabs, peels removed, and separated into two-ring sections.
1 pound thick sliced bacon (have a second package handy if needed)
1½ cups light brown sugar
½ to 1½ teaspoons cayenne pepper
½ teaspoon kosher salt
½ teaspoon granulated garlic
¼ teaspoon granulated onion. (You play around with your spice preference here.)

Line a half sheet pan with a layer of heavy duty foil, parchment. In a pie plate, use a fork to toss together the brown sugar, cayenne pepper, salt, granulated garlic, and onion until evenly combined.
Take one slice of bacon and gently stretch it to lengthen it. Hold one edge against an onion ring and wrap it around the onion, just barely overlapping the bacon by ⅛-inch or so. If needed, use part of a second strip to finish wrapping the onion. Use a toothpick to secure the bacon to the onion. Place the bacon wrapped onion ring in the bowl of brown sugar and flip. Use your hands to help sprinkle over the onion ring to ensure the entire thing is covered generously with the brown sugar mixture. Place on the prepared pan.
Repeat with the remaining bacon and onion rings. Place in a cold oven and turn the temperature to 325°F. Bake for 30 minutes before removing from the oven and gently flipping the Easy Bacon Wrapped Onion Rings. Bake for another 20 to 30 minutes, or until the bacon is crispy and deep mahogany in color. Transfer to a paper towel or paper bag lined plate to cool in a single layer for at least 5 minutes before serving.