Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You only need five ingredients (plus oil, salt, and pepper) to whip up this decadent meal.These soft-baked onions are topped with a cheesy sausage mixture and toasty bread crumbs for crunch. Panko bread crumbs are the secret to extra crispy tops—they’re bigger than regular bread crumbs and stay crispy after baking. When you’re slicing the onions, make sure to go from pole to pole. This way the sausage mixture will have maximum surface area. If you’ve got the time, a green salad would taste great alongside the onions.

Dawn Perry

Gallery

Credit: Jennifer Causey

Recipe Summary

hands-on:
30 mins
total:
1 hr 40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Arrange onions, cut sides up, in a 9-by-13-inch baking dish. Drizzle with 2 tablespoons oil and season with ½ teaspoon salt and the pepper. Add ½ cup water to dish, cover tightly with foil, and roast until onions are tender when pierced with a knife, 45 to 50 minutes. Uncover and let cool slightly.

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  • Meanwhile, combine sausage, parsley, ½ cup Panko, and half the cheese in a medium bowl, breaking up sausage as you mix.

  • When onions are done, remove inner layers of each onion half, leaving outer few layers intact, and transfer to a food processor; pulse until roughly chopped. Add chopped onions to sausage mixture and mix until evenly combined. Divide sausage mixture among onion halves.

  • Combine remaining cheese, ½ cup Panko, 1 tablespoon oil, and ¼ teaspoon salt in a medium bowl and mix with your fingers until evenly combined. Dividing evenly, place panko mixture on top of sausage mixture. Return dish to oven and bake, uncovered, until tops are golden, 20 to 25 minutes. Serve topped with parsley leaves.

Nutrition Facts

468 calories; fat 27.6g; saturated fat 10.3g; cholesterol 35.6mg; carbohydrates 32.8g; fiber 3.6g; sugars 7.6g; protein 23.9g; sodium 1142mg.
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