SAUSAGE-STUFFED ONIONS

Ingredients

• (8) small onions, peeled
• 1 tsp olive oil
• 1 1/4 lb spicy pork sausage
• 5 cloves garlic, minced, divided
• 1/2 tsp kosher salt
• 1 tsp ground black pepper
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper
• 1/3 cup grated Parmigiano Reggiano cheese
• 1/4 cup panko
• 1/4 cup butter, melted
• 1 cup beef broth
• 3 shallots, cut into chunks
• 2 sprigs fresh thyme

Method

1. Set the EGG for direct cooking at 375°F.
2. Add 2 quarts water to a dutch oven and place on the cooking grid. When the water comes to a boil, add the onion and cook for about 15 minutes until tender; remove from the water and cool.
3. Cut off the tops and hollow out the onions, leaving 2 outer layers intact. Finely chop 1/2 cup of the scooped out centers.
4. In a cast iron skillet, heat the oil. Add the chopped onion and cook until translucent. Add sausage, 2 cloves garlic, salt, 1/2 tsp black pepper, oregano, and red pepper.
5. Cook until browned; remove from the skillet and wipe the skillet with a paper towel.
6. In a bowl, combine the cheese, panko, remaining black pepper, and oregano; stir in melted butter.
7. In the skillet, combine the broth, wine, shallots, remaining garlic, and 1 sprig thyme.
8. Spoon the sausage mixture into hollowed out onions and add to the skillet.
9. Bake for 20 minutes then sprinkle with the panko/cheese mixture.
10. Bake for an additional 20 minutes until the topping is golden brown.
11. Garnish with thyme and serve!