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Onion Spectacle
Category: Vegetables
Serves: 8
Rating:
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Ingredients:
4 large yellow onions 3 T. butter 1/4 lb. mushrooms, chopped 1 c. finely chopped celery 12 oz. well-seasoned sausage 1/2 c. soft bread crumbs (preferably from sourdough French bread) 1/4 t. salt 1/4 t. freshly ground black pepper 3/4 c chicken broth 3/4 c.. white wine or sherry
Directions:
Preheat the oven to 400°. Trim the root of each onion to create a flat base. Skin the onions and peel off the slippery membrane so they can be easily gripped. Cut the top off each peeled onion and dig into the center, scooping out the flesh and leaving 2 or 3 layers to form a solid shell. Melt the butter in a large pot, and add 2 c. of chopped onion (from the scooped out portions), mushrooms and celery and sauté until softened about 3 minutes. Meanwhile, in a skillet, sauté the sausage until just barely browned, about 4 minutes. With a slotted spoon, add the sausage to the vegetable mixture, along with the bread crumbs, salt and pepper. Mix lightly but thoroughly. Spoon the stuffing into the onion shells. Place the onions in a shallow ovenproof dish that holds them snugly. Pour the broth and wine around the base of the onions, then cover loosely with aluminum foil. Bake 20 minutes. Remove the foil and continue to cook, up to 30 minutes, until they are brown and the mixture is syrupy. Baste frequently with the cooking liquid during the final stages to keep them moist and create a nice glaze. To serve, pour the remaining liquid over them. Cut in half.