These stuffed onions are delicious and look gorgeous on a holiday table. Sweet onions are filled with an apple and sage sausage stuffing then baked until mellow and golden. They're surprisingly easy to make, and they're ready in just over an hour!
Preheat your oven to 375 degrees. Slice a ¼-inch thick slice from the top of each onion. Trim the bottom, if needed, so that the onions sit upright. Use a spoon to scoop out all but 3 layers of the onion. Reserve the bits you scoop out.
6 medium onions
Mince ½ cup of the reserved onion bits. (Save the rest for a different recipe.) Heat the oil in a large pan over medium heat. Add the onion and celery and saute until they're soft, about 5 minutes.
1 tablespoon olive oil, 1 stalks celery
Add the sausage and break it up as it cooks. When it is no longer pink, add the minced apple, sage, and salt and saute for 2 minutes more.
1 Italian sausage, ½ medium apple, 1 teaspoon dried sage, ½ teaspoon sea salt
Remove the pan from the heat and stir in the breadcrumbs and chicken stock.
½ cup coarse breadcrumbs, ¼ cup chicken stock
Divide the sausage stuffing between the hollowed-out onions then place them into a baking dish. Pour ¼ cup of water into the baking dish then cover the top with foil. Bake the onions for 30 minutes then remove the foil and bake for another 15 minutes, or until the onions are soft and the top of the stuffing starts to brown.