Holiday Stuffed Onions

1. 1

   Peel and scoop out center of onions.

2. 2

   Leaving a shell about 1/4 inch thick.

3. 3

   Chop enough of the centers to make 3 cups.

4. 4

   Blanch onion cases in boiling water for 5 minute Remove from water and let drain upside down.

5. 5

   Saute chopped onions in 1 stick butter.

6. 6

   Add 1 lb sausage meat.

7. 7

   Crumble and saute until no longer pink.

8. 8

   Soak 2 cups bread crumbs in 2/3 cups half and half.

9. 9

   Squeeze half and half into the bread.

10. 10

    Add soaked bread to sausage and onions.

11. 11

    Simmer stuffing, stirring for 5 minutes ans season with 1/2 cup chopped parsley, 1/2 tsp thyme and salt and pepper to taste.

12. 12

    Season onion shells with salt and pepper and fill with stuffing.

13. 13

    Arrange them in a shallow baking dish just large enough to hold them.

14. 14

    Pour 1 1/2 cup beef broth and 1 cup dry white wine around the onions.

15. 15

    Dot the onions with butter and bake at 350F for 45 minutes, basting them a few times with the liquid.

16. 16

    Transfer the onions to a serving dish.

17. 17

    Reduce the liquid in a saucepan to at least half.

18. 18

    Pour it over the onions and sprinkle with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.