Stuffed Onions

"I didn't like onions as a child but they've grown on me over the years."
 
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Ready In:
1hr
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Peel onions and scoop out centers leaving a 1/4 inch thick shell.
  • Chop onion centers to equal 1 1/2 cups.
  • blanch the shells for 5 minutes and turn upside down to drain.
  • In a skillet saute' the chopped onion in butter until soft and opaque.
  • add the sausage meat and cook till done, crumble as fine as you can get it.
  • Soak bread crumbs in the cream and add to onion, meat mixture.
  • Simmer for about 5 minutes and parsley, thyme, salt and pepper.
  • Fill the onion shells lightly with stuffing and arrange in a butter shallow dish.
  • Pour the stock and wine around them.
  • Bring to a boil on top of stove and then bake @ 350 degrees F for about 45 minutes. Baste several times.
  • Transfer onions to serving dish. Reduce juice by 1/2 and pour over stuffed onions and sprinkle with a little chopped parsele.

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Reviews

  1. We really enjoyed this dish. I reduced the recipe to just two onions and we had these with a pork loin roast. I wish I had made the cavities larger so I could have stuffed more yummy filling inside. Thanks for the post. Made for Fall PAC, October, 2011.
     
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