Sausage Stuffed Onions Recipe

Name: Sausage Stuffed Onions
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 4
Ingredients: 3 large red onions; 1 Tablespoon olive oil; 1/2 teaspoon Kosher salt; 1/2 teaspoon coarsely ground pepper; 2 Tablespoons unsalted butter; 12 ounces Italian sausage (about 3 links, casing removed); 2 teaspoons dried parsley; 1 teaspoon dried thyme leaves; 2 cloves garlic, minced; 1/2 cup shredded Parmesan cheese, divided; 1/4 cup Panko bread crumbs; 1 cup chicken broth; 1/2 cup white wine

Cook Time: 65 minutes

Original recipe (1X) yields 4 servings

Ingredients

3 large red onions
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons unsalted butter
12 ounces Italian sausage (about 3 links, casing removed)
2 teaspoons dried parsley
1 teaspoon dried thyme leaves
2 cloves garlic, minced
1/2 cup shredded Parmesan cheese, divided
1/4 cup panko bread crumbs
1 cup chicken broth
1/2 cup white wine

Directions

Step 1: Preheat the oven to 400F (200C).

Step 2: Trim the stem end of each onion by 1/4 to 1/2 inch and trim off the roots, while keeping the root end intact. Peel off the paper skin and discard.

Step 3: Cut each onion in half horizontally. Using a melon baller or paring knife, hollow out each half to form a bowl, ensuring at least 3 layers of onion remain around the outside to maintain the shape. Set aside the scooped-out onion.

Step 4: Place the onion halves on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 30 to 40 minutes, or until tender to your liking.

Step 5: Meanwhile, chop the reserved onion. Melt butter in a skillet over medium-high heat, then add the chopped onion and cook for 5 minutes. Lower the heat to medium and cook until the onion is deeply caramelized, about 10 minutes more. Remove from heat and allow to cool slightly.

Step 6: In a large bowl, combine the Italian sausage, caramelized onions, parsley, thyme, garlic, 1/4 cup Parmesan cheese, and panko bread crumbs. Mix well and form the mixture into 6 balls.

Step 7: Divide the sausage balls between the onion halves.

Step 8: Add chicken broth and white wine to the bottom of a baking dish. Place the stuffed onions into the dish and return to the oven for 15 minutes.

Step 9: Sprinkle the remaining Parmesan cheese over the top of the stuffed onions. Continue baking for an additional 15 minutes, or until the cheese is golden and the sausage is no longer pink. An instant-read thermometer inserted near the center should read 160F (70C).

Nutrition Facts (per serving)

Calories: 516
Total Fat: 36g (46% Daily Value)
Saturated Fat: 15g (73% Daily Value)
Cholesterol: 72mg (24% Daily Value)
Sodium: 1246mg (54% Daily Value)
Total Carbohydrate: 21g (7% Daily Value)
Dietary Fiber: 2g (7% Daily Value)
Total Sugars: 7g
Protein: 23g (46% Daily Value)
Vitamin C: 6mg (7% Daily Value)
Calcium: 196mg (15% Daily Value)
Iron: 2mg (14% Daily Value)
Potassium: 493mg (10% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. The amounts are based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

The Story Behind Sausage Stuffed Onions

Sausage stuffed onions are a hearty dish with roots in European home cooking, particularly from Italian and Eastern European traditions where onions were a staple vegetable and sausage a common protein. The idea of hollowing out onions and filling them with meat likely originated as a way to stretch ingredients and create an impressive yet affordable meal. Over time, this dish has been adapted and popularized in American cuisine, often appearing in family dinners and holiday spreads.

Regional Variations and Characteristics

While the basic concept remains the same, regional variations add unique flavors and textures. In Italy, versions often include fennel or pancetta in the stuffing, while Eastern European recipes may incorporate breadcrumbs, mushrooms, or even rice. In the United States, the combination of Italian sausage, Parmesan cheese, and a splash of wine gives the dish a rich, savory flavor that appeals to a wide audience. Red onions are most commonly used because their sweetness complements the robust taste of the sausage.

How It Differs From Similar Dishes

Sausage stuffed onions are distinct from stuffed peppers or cabbage rolls because the onions layers create a natural, slightly sweet container that softens and caramelizes during baking. Unlike meatloaf or casseroles where ingredients are mixed together, the onion bowl allows each portion to maintain its shape and presentation. The use of both sausage and caramelized onion provides a dual texture and flavor contrast that is harder to achieve in other stuffed vegetable dishes.

Serving Occasions

These stuffed onions are typically served as a main course or an elegant side dish during dinner parties, holiday gatherings, or festive family meals. They pair exceptionally well with crusty bread, mashed potatoes, or a light green salad. Because of their visual appeal and rich flavor, they are often presented at tables where presentation matters as much as taste.

Interesting Facts

The dish is sometimes called onion boats in casual American cookbooks, referencing the hollowed shape of the vegetable.
Red onions are preferred not only for sweetness but also for their ability to hold shape during longer baking times.
Stuffed onions can be prepared ahead of time and refrigerated before baking, making them convenient for entertaining.
The combination of wine and chicken broth in the baking dish helps keep the onions moist while enhancing the overall flavor profile.
Though hearty, this dish can be adapted for lighter diets by using turkey sausage or skipping the cheese topping.

Sausage stuffed onions remain a versatile and flavorful dish that bridges European culinary heritage with modern American tastes, offering both comfort and elegance on the dinner table.

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FAQ about Sausage Stuffed Onions Recipe

Yes, you can prepare the sausage mixture up to a day in advance and store it covered in the refrigerator. Make sure to bring it to room temperature before stuffing the onions to ensure even cooking.

Leftover stuffed onions can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to prevent drying out.

Yes, you can freeze the stuffed onions before baking. Wrap each onion tightly in plastic wrap and then in foil. Store in the freezer for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

You can substitute Italian sausage with ground pork, turkey, or chicken seasoned with fennel, garlic, and paprika to achieve a similar flavor profile. Vegetarian sausage alternatives can also be used if desired.

While red onions are recommended for their size and sweetness, you can use yellow or sweet onions. Ensure they are large enough to hollow out and hold the filling.

White wine adds depth of flavor to the dish, but it can be substituted with chicken broth or vegetable broth if you prefer a non-alcoholic option. The cooking liquid helps keep the onions moist.

Leave at least three layers of the onion intact when hollowing them out. Roasting them lightly before stuffing also helps maintain their shape.

Yes, you can adjust the recipe proportionally. Keep in mind that cooking times may vary slightly for smaller or larger onions. Use a thermometer to ensure the sausage reaches 160°F (70°C).

You can incorporate finely chopped vegetables such as bell peppers or mushrooms into the sausage mixture. Just ensure they are cooked or sautéed slightly before stuffing to avoid excess moisture.

The stuffing should reach an internal temperature of 160°F (70°C) measured with an instant-read thermometer. The cheese on top should be golden and bubbling.