Sausage Stuffed Red Onions

From Martha Stewart

Yield: 8 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


Ingredients

  • 8 Small to Medium Red Onions
  • Coarse Salt
  • 2 tablespoon(s) unsalted butter
  • 8 ounce(s) sweet Italian sausage
  • 1/3 cup(s) Tart green apple (Granny Smith) Grated
  • 1/4 teaspoon(s) Fennel Seeds
  • 1/2 cup(s) plain dried bread crumbs
  • 1 tablespoon(s) flat-leaf parsley Finely chopped
  • 1 tablespoon(s) fresh Sage finely chopped
  • 3/4 cup(s) Gruyere Cheese Grated

Preparation

  1. 1. Preheat oven to 400. Slice off tops and botomms of onions, leaving at least a 2-inch diameter exposed at the top. Scoop out the inisde of each onion (about half way down) using a melon baller or a spoon. Season insides with salt.
  2. Transfer onions to a baking dish and cover with barchment, then foil Bake until just starting to soften, about 1 hour.
  3. 2. Meanwhile, melt butter in a large skillet over medium heat. Crumble sausage into skillet and cook, stirring, until almost cooked through, about 3 minutes. Add apple and fennel seeds, and cook until sausage is no longer pink. About 2 minutes.
  4. 3. Drain sausage mixture, reserving jusices in a medium bowl. Finely chop sausage mixture, and add to bowl. Stir in breadcrumbs, parsely, sage, and 1/4 cup Gruyere. Let cool.
  5. 4. Fill onions with stuffing (about 3 Tbsp each), then top with remaining 1/2 cup Gruyere. Baike until tops are crips and brown, about 20 minutes.
November 2011

This recipe is a personal recipe added by jreinke and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sausage Stuffed Red Onions Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy