Karp Family Recipes

Sausage-stuffed Onions

Category: Vegetables

Ingredients:

4 large sweet onions (vidalia, walla walla) 1 lb. sweet Italian sausage 1 c. coarsely grated provolone 1-1/2 c. fresh Italian or French bread crumbs 2 eggs 2 T. chopped flat leaf parsley 1 T. chopped fresh basil 1/4 t. salt 1/4 c. milk 4 slices bacon

Directions:

Prepare the onions for stuffing: peel them and cut 1/2” slice off the top and a smaller slice off the root end so the onion will stand on its own. Scoop out the centers leaving a 1/2” shell and cook the onions in a large pot of boiling water until just barely tender, about 15 and drain. Chop enough of the raw onion to make 1-1/2 c. and set aside. Preheat the oven to 350°. In a heavy skillet over medium high heat, sauté the sausage until browned, about 4 minutes, breaking it into small pieces as it cooks. Drain away all but 2 T. of the fat, then add the chopped onion and continue cooking until the onion has softened, about 2 to 3 minutes. Remove the mixture from the heat and let it cool slightly. Stir in the cheese, bread crumbs, eggs, parsley, basil and salt. Add just enough of the milk to make a moist mixture. Stuff each prepared shell with a portion of the filling, then lay a small piece of bacon over the top. Bake for 30 minutes until the bacon strips and exterior of the onion are golden.