Baked Onions with Sausage and Cheese
Loaded with fiber and flavor, these stuffed onions use just a handful of ingredients and are simple to prepare. We used red onions in our version, but a white or yellow onion also works well. Serve with a simple salad for a family-friendly dinner. This recipe makes 4 servings.
prep time
10 minutes
cook time
1 hour / 0 mins
Ingredients
4 large red onions
1 pound hot or sweet Italian sausage, casings removed
1 10-ounce can diced tomatoes
8 ounces cheddar cheese, shredded
1 pound hot or sweet Italian sausage, casings removed
1 10-ounce can diced tomatoes
8 ounces cheddar cheese, shredded
Directions
Preheat your oven to 350 F.
Peel onions and trim the tips of the root ends so that the onions will stand upright when stuffed. Using a spoon, hollow out the onions, leaving a "bowl" that is two layers thick. Chop the scooped out onion flesh.
Heat a heavy skillet to medium-high on the stove top. Add sausage and cook until the meat is cooked through, about 10 minutes. Halfway through cooking the sausage add the chopped onion. Drain fat off of sausage and add tomatoes; stir to combine. Remove from heat. Let cool for a few minutes and stir in cheese.
Add 1/4 of the sausage mixture to each onion and place in a glass baking dish. Once all onions have been stuffed, bake for 45-60 minutes, or until the onions are fork-tender. Remove from heat and let cool for a few minutes before serving.
Peel onions and trim the tips of the root ends so that the onions will stand upright when stuffed. Using a spoon, hollow out the onions, leaving a "bowl" that is two layers thick. Chop the scooped out onion flesh.
Heat a heavy skillet to medium-high on the stove top. Add sausage and cook until the meat is cooked through, about 10 minutes. Halfway through cooking the sausage add the chopped onion. Drain fat off of sausage and add tomatoes; stir to combine. Remove from heat. Let cool for a few minutes and stir in cheese.
Add 1/4 of the sausage mixture to each onion and place in a glass baking dish. Once all onions have been stuffed, bake for 45-60 minutes, or until the onions are fork-tender. Remove from heat and let cool for a few minutes before serving.
Looking for inspiration? Try these recipes:
Quinoa and Roasted Butternut Squash Salad
Tzatziki Sauce
Slow Cooker Chicken Cacciatore
