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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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 Notes

Stuffing can be refrigerated for up to 1 day.

Reviews (1)

40 Ratings
  • 5 star values: 3
  • 4 star values: 19
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 2
Rating: Unrated
11/26/2011
Scooping out the onions was painful. Tear ducts weren't happy. But the stuffing was mighty delicious, especially the melted gruyere.