Sausage Stuffed Red Onions |
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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 8 |
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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 |
Directions:
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. 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. 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. 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.
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