This recipe exemplifies why I love food photography. I saw the picture of them in the latest Martha Stewart Thanksgiving edition and had to make them. I was typically late even opening the magazine or else we might have made them prior to the Holiday. Oh wells, better late than never, fellow forkers!
I personally haven’t stuffed many foods like this. I’ve never done stuffed peppers, for example. I think I’ve done some stuffed mushrooms, we did some stuffed tomatoes on here…I think we should stuff more foods, and this stuffing would be terrific in so many things.
Behold the glorious stuffing! Very simple and easy to make. So we made double the amount. Really, though, why not? You buy all these ingredients but only use a little of each according to the original recipe. We also wanted to make sure there was enough…and there was. *nibble*
The onions are hollowed out a little, sprinkled with salt, then cooked for thirty minutes, covered, in ye ‘ole oven. They came out a lot more watery than we anticipated. In hindsight, I would probably poke a few holes in the aluminum foil next time to help steam escape. Still, these beauts are ready for stuffing!
Juuuuust like so. Fill ’em to overflowing. Gotta use up all that extra stuffing after all.
More Gruyere cheese is sprinkled on top, giving them a little bit of a Bohemian quality. They look like they just got hairdos. But be generous with the cheese. There’s a little in the stuffing, but it’s cheese, it was meant to be more.
Mmm, looks what happens when you’re generous with the cheese. Lick.
The onions sweeten as they bake and the stuffing just melds together perfectly inside the onions. It’s meant to be side dish, but it packs enough flavor to be a little meal all its own. We loved this one, couldn’t get enough. A perfect side for a special meal, or even as the main star if you choose to. Enjoy, folks!
Sausage-Stuffed Red Onions
from Martha Stewart Living, November 2011
Prep Time: 20 minutes Cook time: 15-18 minutes Level: Easy Serves: 8
- 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)
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.
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 (We didn’t need to do this step since we chopped it while cooking it). 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.
When hollowing out the onions, we used a melon-baller, as was shown in the magazine, and it worked great. Don’t throw away the pieces you took out. We put ours in the freezer to use later.
Don’t have breadcrumbs? Make fresh ones with whatever leftover bread you have. Take two pieces and tear them up very fin, or process in a small food prep machine, the toast them in a skillet on the stove top over medium heat for a few minutes till dry and slightly crunchy. You should get about half a cup or so depending on the size of your bread slices. The crumbs will cook down, kind of like spinach and other greens.