Italian Sausage Stuffed Red Onions

Italian Sausage Stuffed Red Onions


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Long roasting onions brings out their sweetness, making them delicious in their own right. Add just the right savory note with an Italian sausage stuffing and you have a uniquely satisfying dish!

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Time needed

20 min preparation + 1.5 hour cooking

Serving Size / Yield

8 servings


  • 8 medium red onions
  • salt
  • 2 T. unsalted butter
  • 8 oz. sweet Italian sausage
  • ½ C. red bell pepper
  • 1/3 C. grated tart green apple
  • 1/4 tsp. fennel seeds
  • 1/2 C. plain dried breadcrumbs
  • 1 T. fresh flat-leaf parsley, finely chopped
  • 1 T. fresh sage, chopped
  • 3/4 C. grated Gruyere cheese

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Preheat oven to 400°F. 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 using a melon baller or a spoon. Season insides with salt. Transfer onions to a baking dish, and cover with parchment, then foil. Bake 1 hour until just starting to soften. Meanwhile, melt butter in a large skillet over medium heat. Crumble sausage into skillet, and cook, stirring, for 3 minutes. Add bell pepper, apple, and fennel seeds. Cook until sausage is no longer pink. Drain sausage mixture, reserving juices in a medium bowl. Finely chop sausage mixture, and add to bowl. Stir in breadcrumbs, parsley, sage, and 1/4 C. Gruyere. Let cool. Fill onions with stuffing (about 3 T. each), then top with remaining 1/2 C. Gruyere. Bake until tops are crisp and brown, about 20 minutes more. Serve.

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