Katie stuffs intense red onions with a flavorful mountain of Italian sausage, Parmesan cheese and crispy panko!
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Sausage Stuffed Onion
RECIPE COURTESY OF KATIE LEE BIEGEL
Level: Easy
Total: 1 hr 40 minutes (includes cooling time).
Active: 50 min.
Yield: 6 servings.

Components.

3 medium to large red onions.
2 tablespoons extra-virgin olive oil.
Kosher salt and newly cracked black pepper.
2 tablespoons unsalted butter, cut into cubes.
1 cup white wine.
1 pound sweet or spicy Italian sausage, cases eliminated.
1/2 cup panko breadcrumbs.
1 tablespoon thyme leaves.
3 cloves garlic, minced.
1/2 cup grated Parmesan.
1/4 cup fresh parsley, sliced.
1 cup chicken stock.

Directions.

Pre-heat the oven to 400 degrees F. Line a 9-by-13-inch baking meal with foil.

Peel the onions and cut them in half along the equator. Cut the bottoms somewhat so that the onions can sit cut-side up gradually. Use a spoon or melon baller to scoop the centers out of the onions, leaving about 1/4-inch (or 1 layer of onion) as the shell and booking the scooped flesh. (The onions ought to look like little bowls.) Place the hollowed-out onions in the baking dish. Drizzle the olive oil over them and spray with about 1/2 teaspoon each salt and pepper. Roast the onions till they are soft and brown on the tops, about thirty minutes. Let rest up until cool sufficient to manage. (Leave the oven on.).

On the other hand, approximately slice the reserved onion flesh. Melt the butter in a big skillet over medium-high heat. Include the onions to the frying pan and cook, stirring periodically, till the onions begin to brown, about 4 minutes. Sprinkle in 1/4 teaspoon each salt and pepper, or more if wanted. Minimize the heat to medium and let the onions cook until they are extremely soft and brown, another 10 to 15 minutes. Pour 1/2 cup wine into the skillet and scrape up any brown bits. Let the red wine cook out, then transfer the onions to a big bowl to cool slightly.

Add and combine the sausage with the caramelized onions. Mix in the panko, thyme, garlic, half the Parmesan, half the parsley and salt and pepper to taste.

Use a 1/2-cup ice cream scoop or measuring cup to add a heaping half cup of the sausage mix to each roasted onion. They must be mounded; press whatever in to keep it together. Pour the stock and staying 1/2 cup red wine into the bottom of the baking dish. Cover the dish with foil and bake for 15 minutes. Remove the onions from the oven, remove the foil, sprinkle the staying Parmesan on the tops of the onions, then bake until the cheese is melted and browning and the sausage is browned, another 15 minutes. Eliminate from the oven, then spray with the remaining parsley and serve warm.

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Katie Lee's Sausage Stuffed Onion|The Cooking area|Food Network.