Holiday Stuffed Onions Recipe

Name: Holiday Stuffed Onions
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: Serves 1 or more
Ingredients: 6 large yellow onions; 2 tablespoons butter; Sausage; Soft Breadcrumbs; Half And Half; Fresh Parsley; Fresh Thyme; Beef Broth; Dry White Wine

Indulge in the exquisite flavors of these Holiday Stuffed Onions! Perfectly seasoned sausage stuffing nestled within tender onion shells creates a show-stopping dish that's as beautiful as it is delicious. This festive recipe is perfect for holiday gatherings or any special occasion when you want to impress your guests with a truly unforgettable culinary experience. The rich, savory stuffing and the subtle sweetness of the onions create a harmonious blend of textures and tastes.

Prep Time 30 mins

Cook Time 85 mins

Calories 345.7 kcal

Protein 17g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Holiday Stuffed Onions

6 large yellow onions
2 tablespoons butter
Sausage
Soft Breadcrumbs
Half And Half
Fresh Parsley
Fresh Thyme
Beef Broth
Dry White Wine

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How to Make Holiday Stuffed Onions

Preheat oven to 350°F (175°C).
Peel 6 large yellow onions, leaving about 1/4 inch of the root end intact for stability.
Carefully scoop out the center of each onion, leaving a 1/4-inch thick shell. Finely chop the removed onion centers (reserve about 3 cups).
Blanch onion shells in boiling water for 5 minutes. Remove and let drain upside down on paper towels.
Melt 1 stick (1/2 cup) unsalted butter in a large skillet over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
Add 1 lb Italian sausage meat (removed from casings) to the skillet. Crumble and cook until no longer pink, about 8-10 minutes.
In a medium bowl, soak 2 cups breadcrumbs in 2/3 cup heavy cream for 10 minutes.
Gently squeeze out excess liquid from the breadcrumb mixture. Add to the sausage and onion mixture.
Simmer the stuffing for 5 minutes, stirring occasionally. Season with 1/2 cup chopped fresh parsley, 1/2 teaspoon dried thyme, salt, and pepper to taste.
Season the onion shells generously with salt and pepper.
Fill each onion shell with the sausage stuffing.
Arrange the stuffed onions in a shallow baking dish just large enough to hold them.
Pour 1 1/2 cups beef broth and 1 cup dry white wine around the onions.
Dot the tops of the onions with 2 tablespoons of butter.
Bake for 45 minutes, basting with the pan juices a few times during cooking.
While the onions bake, prepare a serving dish.
Once the onions are cooked, carefully transfer them to the serving dish.
Reduce the remaining liquid in the baking dish in a saucepan over medium heat until it has reduced by half (about 10-15 minutes).
Pour the reduced sauce over the stuffed onions.
Garnish with fresh parsley and serve immediately.