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!

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