Who doesn’t love a dish that has the word “stuffed” in the title? You know you’re in for an amalgam of sensory goodness when one food is stuffed inside another. Sprinkle some cheese on top and it’s heaven. This dish tastes like the epitome of autumn flavors. Plus it smells fantastic while roasting in the oven.
Taste: Savory yet sweet, fresh, cheesy. Better than I had expected.
Texture: The onions become so soft and tender while the filling is meaty and rich. The melted, browned cheese on top sets this dish over the edge.
Ease: The hardest part was carving out the center of the onions without crying.
Appearance: You really can’t beat that gorgeous reddish purple color.
Pros: Amazingly tasty. Would be great for lunch, a light supper, or phenomenal side dish.
Cons: You may shed tears for this dish.
Would I make this again? Yes.
How to make Sausage-Stuffed Red Onions
Yield: 8 stuffed onions
8 small-to-medium red onions
2 tablespoons unsalted butter
8 ounces sweet Italian sausage
2 Granny-Smith apples, chopped into small pieces
1/4 teaspoon fennel seeds
1/2 cup plain dried breadcrumbs
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh sage
3/4 cup grated Swiss cheese (3 ounces)
Preheat oven to 400°F. Slice off tops and bottoms of onions, leaving at least a 2-inch diameter exposed at the top. Scoop out the inside of each onion (about halfway down) using a melon baller or a spoon. Season insides with salt. Transfer onions to a foil-lined baking dish. Cover with parchment, then foil. Bake until just starting to soften, about 1 hour. 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. Drain sausage mixture, reserving juices in a medium bowl. Finely chop sausage mixture, and add to bowl. Stir in breadcrumbs, parsley, sage, and 1/4 cup Gruyere. Let cool. Stuffing mixture can be made up to one day in advance. Fill onions with stuffing (about 3 tablespoons each), then top with remaining 1/2 cup Gruyere. Bake until tops are crisp and brown, about 20 minutes more.
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