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Sausage Stuffed Onions
Sausage Stuffed Onions
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Savor savory Italian sausage stuffed red onions, perfect for entertaining. Pair with crusty bread to enjoy every flavorful bite.
Ingredients:
  • 3 large red onions
  • 1 Tablespoon olive oil
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon coarsely ground pepper
  • 2 Tablespoons unsalted butter
  • 12 ounces Italian sausage (about 3 links, casing removed)
  • 2 teaspoons dried parsley
  • 1 teaspoon dried thyme leaves
  • 2 cloves garlic, minced
  • 1/2 cup shredded Parmesan cheese, divided
  • 1/4 cup Panko bread crumbs
  • 1 cup chicken broth
  • 1/2 cup white wine
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C). Trim the stem end of each onion by 1/4 to 1/2 inch, remove the roots while keeping the root end intact, and peel off the outer shell.
  • Halve the onions horizontally. Scoop out the centers with a melon baller or paring knife, leaving 3 layers intact to maintain the bowl shape. Save the scooped-out onion for later use.
  • Spread onions evenly on a baking sheet. Drizzle with olive oil and generously season with salt and pepper.
  • Roast onions in the oven until desired tenderness, 30-40 minutes.
  • Chop the reserved onion while melting butter in a skillet over medium-high heat. Add the chopped onion and cook for 5 minutes until softened. Lower the heat to medium and caramelize the onion for about 10 more minutes. Once deeply caramelized, remove from heat and let it cool slightly.
  • Combine Italian sausage, caramelized onions, parsley, thyme, garlic, 1/4 cup Parmesan cheese, and panko in a large bowl. Mix thoroughly and shape mixture into 6 balls. Stuff the onion halves with the sausage mixture. Pour chicken broth and wine into the baking dish.
  • Continue baking in the oven for an additional 15 minutes. Sprinkle the remaining Parmesan cheese on top and bake until the cheese turns golden brown, and the sausage is fully cooked through, about 15 more minutes. Check the temperature with an instant-read thermometer; it should reach 160°F (70°C) when inserted near the center.

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