| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 50 min |
| Yield: | 6 servings |
Ingredients
- 3 medium to large red onions
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 2 tablespoons unsalted butter, cut into cubes
- 1 cup white wine
- 1 pound sweet or spicy Italian sausage, casings removed
- 1/2 cup panko breadcrumbs
- 1 tablespoon thyme leaves
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan
- 1/4 cup fresh parsley, chopped
- 1 cup chicken stock
Instructions
- Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking dish with foil.
- Peel the onions and cut them in half along the equator. Cut the bottoms slightly so that the onions can sit cut-side up steadily. Use a spoon or melon baller to scoop the centers out of the onions, leaving about 1/4-inch (or 1 layer of onion) as the shell and reserving the scooped flesh. (The onions should look like little bowls.) Place the hollowed-out onions in the baking dish. Drizzle the olive oil over them and sprinkle with about 1/2 teaspoon each salt and pepper. Roast the onions until they are soft and brown on the tops, about 30 minutes. Let rest until cool enough to handle. (Leave the oven on.)
- Meanwhile, roughly chop the reserved onion flesh. Melt the butter in a large skillet over medium-high heat. Add the onions to the skillet and cook, stirring occasionally, until the onions start to brown, about 4 minutes. Sprinkle in 1/4 teaspoon each salt and pepper, or more if desired. Reduce the heat to medium and let the onions cook until they are very soft and brown, another 10 to 15 minutes. Pour 1/2 cup wine into the skillet and scrape up any brown bits. Let the wine cook out, then transfer the onions to a large bowl to cool slightly.
- Add and combine the sausage with the caramelized onions. Mix in the panko, thyme, garlic, half the Parmesan, half the parsley and salt and pepper to taste.
- Use a 1/2-cup ice cream scoop or measuring cup to add a heaping half cup of the sausage mixture to each roasted onion. They should be mounded; press everything in to keep it together. Pour the stock and remaining 1/2 cup wine into the bottom of the baking dish. Cover the dish with foil and bake for 15 minutes. Remove the onions from the oven, remove the foil, sprinkle the remaining Parmesan on the tops of the onions, then bake until the cheese is melted and browning and the sausage is browned, another 15 minutes. Remove from the oven, then sprinkle with the remaining parsley and serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 483 |
| Total Fat | 36 g |
| Saturated Fat | 14 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 18 g |
| Cholesterol | 77 mg |
| Sodium | 795 mg |
Reviews
Made these today! Incredible! I cooked them longer than the recipe called for to insure the sausage was cooked through but it was a hit! Mixed hot and sweet sausage. Definitely making again.
I have a family of hunters and am grateful that I’m gifted with lots of venison ( a large quantity of ground venison and sausage) and occasionally some boar. I’m going to try this with venison sausage. I’ll let you know.
My onion bowls “fell” after 20 minutes in the oven. And, I dont own an ice cream scoop so used a measuring cup to mold the meat mixture. The dish was not pretty but WOW / it was fabulous. My 80yr old mother even raved about it. Ps. Try parmesan/romano cheese. That wuty the white wine / three thumbs up!!!
My onions didn’t get cooked even after two hours of cooking in the oven. At the end it was hard to eat the whole dish together, as the onions were “al dente”. I will try to stuff peppers and zucchini in the future instead.
Had a difficult time cleaning out the onions, but the smell of the dish roasting and flavor made it worth it.
Really enjoyed them , preferred the red onion
This was so good! Made it tonight for dinner and served it with steamed green beans and some arugula/ sundried tomato ravioli from Costco. I left a small hole in the bottom of each onion boat to allow the juices to flow into the baking dish, and I used a small amount of Better than Boullion mushroom base in the white wine/chicken stock mixture I put in the baking dish. I removed each onion boat from the baking dish once done, and tossed the ravioli in the broth. Topped everything with a fresh dash of parmesan and the parsley… absolutely delicious! Would definitely make again but I think I’d take GZ’s advice and serve it with some crusty bread instead next time – that and a green salad and it’d be a perfect dinner! Great job Katie – you can cook girl – I love your recipes!!
I’ve made this several times. It’s easy and very tasty! I love the review comments about adding bell pepper. I may do that in the future. As it happened, with the left over sausage, I filled some of those colorful mini bells, and oh, my! Great snacks or apps.
This was excellent!
When I first saw Katie make these, I knew this was something I definitely wanted to make. I made them tonight and the are delicious! Simple recipe that is full of flavor. I paired them with a salad and it was an amazing dinner.