Recipes Fruits and Vegetables Vegetables Onions Sausage Stuffed Onions Be the first to rate & review! 1 Photo These sausage stuffed onions are time-consuming but worth it in the end. Use whatever onions you have on hand and whichever Italian sausage you prefer. I personally like red onions and hot Italian sausage best. These are company-worthy, and best served with bread for mopping up all of that delicious pan juice. By Nicole Russell Nicole Russell Nicole Russell is a prolific contributor to Allrecipes and an avid member of the Allrecipes Allstars. Allrecipes' editorial guidelines Published on March 21, 2024 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 1 hr 5 mins Total Time: 1 hr 20 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 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 Preheat the oven to 400 degrees F (200 degrees C). Trim the stem end of each onion by 1/4 to 1/2 inch; trim roots off, while leaving the root end of the onion intact. Peel off the paper shell and discard. Cut each onion in half horizontally. Using a melon baller or paring knife, hollow out each half to form a bowl. Leave at least 3 layers of onion around the outside so that your bowl will hold its shape while cooking. Reserve the scooped-out onion. Place onions on a rimmed baking sheet. Drizzle with olive oil; season with salt and pepper. Roast onions in the preheated oven until as tender as you like, 30 to 40 minutes. Meanwhile, chop reserved onion. Melt butter in a skillet over medium-high heat. Add chopped onion; cook 5 minutes. Reduce heat to medium and cook until onion is deeply caramelized, about 10 minutes more. Turn heat off and let cool slightly. Add Italian sausage, caramelized onions, parsley, thyme, garlic, 1/4 cup Parmesan cheese, and panko to a large bowl. Mix well and form into 6 balls. Divide balls between the onion halves. Add chicken broth and wine to the bottom of the baking dish Return to the oven for 15 minutes. Sprinkle remaining Parmesan cheese over the top. Bake until cheese is golden and sausage is no longer pink, about 15 minutes more. An instant-read thermometer inserted near the center should read 160 degrees F (70 degrees C). I Made It Print Nutrition Facts (per serving) 516 Calories 36g Fat 21g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 516 % Daily Value * Total Fat 36g 46% Saturated Fat 15g 73% Cholesterol 72mg 24% Sodium 1246mg 54% Total Carbohydrate 21g 7% Dietary Fiber 2g 7% Total Sugars 7g Protein 23g 46% Vitamin C 6mg 7% Calcium 196mg 15% Iron 2mg 14% Potassium 493mg 10% * 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. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.