Stuffed Onions

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“If you like onions, you will love this recipe. A take off of Stuffed Tomatoes.”
1hr 15mins

Ingredients Nutrition

  • 4 large yellow onions or 4 large vidalia onions, peeled (about 6 oz ea)
  • 5 ounces Italian turkey sausage links, mild or hot casings removed
  • 2 cloves garlic, minced
  • 12 cup Italian breadcrumbs
  • 2 tablespoons orange juice
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh parsley, chopped
  • 2 teaspoons grated orange zest


  1. Cut the stem off each onion, so that they will stand upright.
  2. Cut about 1/2" slice from top of each onion.
  3. In a medium pot, with about 1" of water, gently boil onions, stem end down.
  4. Simmer them covered about 20 minutes or until tender.
  5. When done, transfer onions with a slotted spoon to a plate lined with several layers of paper towels, drain.
  6. Then hollow out the insides of each onion (can use a melon baller), leaving 1/2" walls& bottom.
  7. Reserve shells& onion centers.
  8. Preheat oven to 400°.
  9. Finely chop the onion centers& set aside.
  10. Spray and heat a large non-stick frying pan with Pam.
  11. Add 1/2 of the chopped onion, sausage& garlic.
  12. You can discard or reserve the remaining onions for another recipe, if you like.
  13. Cook mixture over medium heat, stirring frequently so that you break up the sausage (about 5-7 minutes or until lightly browned).
  14. Stir in bread crumbs, juice, sage, parsley& orange zest.
  15. Remove from heat.
  16. Spoon 1/4 of the sausage mixture into each onion shell.
  17. Arrange stuffed onions in a medium sized casserole dish.
  18. Leave enough room to pour 1 cup of water in there.
  19. Bake 30 minutes, until lightly browned.

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