Savory Sausage-Stuffed Onions

Name: Savory Sausage-Stuffed Onions
Total time: 80 min
Yield: 4
Ingredients: 3 large red onions; 15 ml olive oil; 2.5 ml Kosher salt; 2.5 ml coarsely ground pepper; 30 g unsalted butter; 340 g Italian sausage (about 3 links, casing removed); 10 ml dried parsley; 5 ml dried thyme leaves; 2 cloves garlic, minced; 60 g shredded Parmesan cheese, divided; 60 ml Panko bread crumbs; 240 ml chicken broth; 120 ml white wine

These savory sausage-stuffed red onions are filled with well-seasoned Italian sausage and make for a delicious and impressive dish, perfect for entertaining. Serve with bread to soak up the flavorful pan juices.

80 min

easy

516kcal

calories

21g

carbohydrates

36g

fat

fiber

23g

protein

1246mg

sodium

sugar

Dinner Entree Side Dish American

Ingredients

3 large red onions

15 ml olive oil

2.5 ml Kosher salt

2.5 ml coarsely ground pepper

30 g unsalted butter

340 g Italian sausage (about 3 links, casing removed)

10 ml dried parsley

5 ml dried thyme leaves

2 cloves garlic, minced

60 g shredded Parmesan cheese, divided

60 ml Panko bread crumbs

240 ml chicken broth

120 ml white wine

Directions

Step 1

Preheat the oven to 200°C (400°F). Trim the stem end of each onion by 1/4 to 1/2 inch; trim roots off, while leaving the root end of the onion intact. Peel off the paper shell and discard.

Step 2

Cut each onion in half horizontally. Use a melon baller or paring knife to hollow out each half, leaving at least 3 layers of onion around the outside to form a bowl. Reserve the scooped-out onion.

Step 3

Place onions on a rimmed baking sheet, drizzle with olive oil, and season with salt and pepper.

Step 4

Roast onions in the preheated oven until tender, for 30 to 40 minutes.

Step 5

Meanwhile, chop the reserved onion. Melt butter in a skillet over medium-high heat. Add chopped onion and cook for 5 minutes. Reduce heat to medium and cook until onion is deeply caramelized, about 10 minutes more. Turn off the heat and let it cool slightly.

Step 6

In a large bowl, combine Italian sausage, caramelized onions, parsley, thyme, garlic, 30 g Parmesan cheese, and Panko bread crumbs. Mix well and form the mixture into 6 balls. Divide the balls between the onion halves. Add chicken broth and white wine to the bottom of the baking dish.

Step 7

Return to the oven for 15 minutes. Sprinkle the remaining Parmesan cheese over the top. Bake until the cheese is golden and the sausage is no longer pink, about 15 minutes more. An instant-read thermometer inserted near the center should read 70°C (160°F).