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Sausage-Stuffed Red Onions

The onions in this dish aren't just for show; the long roasting time brings out their sweetness and makes them delicious in their own right, and they add just the right savory note to the stuffing inside.

  • Prep:
  • Total Time:
  • Yield: Makes 8
Sausage-Stuffed Red Onions

Photography: Marcus Nilsson

Source: Martha Stewart Living, November 2011

Ingredients

  • 8 small-to-medium red onions
  • Coarse salt
  • 2 tablespoons unsalted butter
  • 8 ounces sweet Italian sausage
  • 1/3 cup grated tart green apple, such as Granny Smith
  • 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 Gruyere cheese (3 ounces)

Directions

  1. Preheat oven to 400 degrees. 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 baking dish, and cover with parchment, then foil. Bake until just starting to soften, about 1 hour.

  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.

  3. 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.

  4. 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.

Cook's Note

Stuffing can be refrigerated for up to 1 day.

Reviews (1)

  • gracemliu 26 Nov, 2011

    Scooping out the onions was painful. Tear ducts weren't happy. But the stuffing was mighty delicious, especially the melted gruyere.

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