Stuffed Onions

1. 1

   ["Cut the stem off each onion, so that they will stand upright.", "Cut about 1/2"" slice from top of each onion.", "In a medium pot, with about 1"" of water, gently boil onions, stem end down.", "Simmer them covered about 20 minutes or until tender.", "When done, transfer onions with a slotted spoon to a plate lined with several layers of paper towels, drain.", "Then hollow out the insides of each onion (can use a melon baller), leaving 1/2"" walls& bottom.", "Reserve shells& onion centers.", "Preheat oven to 400.", "Finely chop the onion centers& set aside.", "Spray and heat a large non-stick frying pan with Pam.", "Add 1/2 of the chopped onion, sausage& garlic.", "You can discard or reserve the remaining onions for another recipe, if you like.", "Cook mixture over medium heat, stirring frequently so that you break up the sausage (about 5-7 minutes or until lightly browned).", "Stir in bread crumbs, juice, sage, parsley& orange zest.", "Remove from heat.", "Spoon 1/4 of the sausage mixture into each onion shell.", "Arrange stuffed onions in a medium sized casserole dish.", "Leave enough room to pour 1 cup of water in there.", "Bake 30 minutes, until lightly browned."]

* Per serving · 4 servings · Values may vary.