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Roasted Stuffed Onion in Red Wine Sauce

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“Don't remember where I found this recipe.”
READY IN:
45mins
SERVES:
1-2
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Slice off the top of the onion and reserve.
  3. Slice a slither off the bottom of the onion to enable it to stand up.
  4. Scoop out the centre of the onion, leaving a 1/2" thick shell.
  5. Finely chop a quarter of the inner red onion.
  6. In a medium bowl, combine the remaining onion ingredients until well mixed.
  7. Stand the onion in a small roasting tin and stuff with the sausage meat mixture.
  8. Place the top back on the onion.
  9. Roast for 12-15 minutes or until the sausage meat is cooked through and the onion is beginning to soften.
  10. Gently simmer the red wine, tomato puree and stock in a small saucepan until reduced by half.
  11. Add the butter and swirl the pan until well combined and glossy. Serve the roasted onion drizzled with the sauce.

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