Sausage Stuffed Onions

I’ve had this cookbook of Claude Monet’s cooking journals for years and years and never tried this recipe. It always intrigued me, being a fan of wonderful fare such as stuffed tomatoes and peppers, but I never got around to it.


Naturally, I diverged from the recipe as it is printed in the book. I just have to be me.

You will need:

  • 4 large sweet spanish onions
  • 1 package sweet italian sausage
  • 2 slices of day old bread
  • hunk of cheese, your choice
  • salt and pepper to taste
  • white wine

Firstly you need to peel the onions. Try very hard not to cut deeply into the sides as you remove the outer layers of skin. If you cut too deep the onions won’t hold their shape after boiling.


Lop off the onion tops about 3/4 of the way up and set aside.  You will need to be able to dig out the insides after boiling, and if you don’t cut low enough it gets tricky.



Put the onions in a pot and cover with water. Put a lid on it and bring to a boil. Cook them for about 20 minutes. Drain, and set aside to cool.


While they are cooling, roughly chop up the reserved onion tops. Pop them into a hot skillet with a tblsp of olive oil.

Remove the sausage from its casing and chuck it into the skillet when the onions have become translucent. Keep the stirring to a minimum for maximum browning.  The browning means flavor! Cook till the sausage  is browned and cooked through.


The time in the oven is all about browning the cheese, so you want to make sure the sausage is cooked. Use a tablespoon or two of white wine to deglaze the pan a little, and cook it off.

Put the day old bread into the toaster. When its done, tear it up or cut it into smallish pieces. Mix this into the sausage mixture and set aside.

After the onions have cooled so that you can handle them, use a spoon or your fingers and pull out the middles leaving about an inch thick onion shell. Chop up the middles and add to the sausages.


Grate about 1/4 cup of cheese and mix well through the sausage mixture.

Use a large spoon to fill the onion shells with sausage-y goodness. If you have any sausage mixture left over you can pack it around the sides of the onions in the casserole dish, or put it in a separate dish to bake.


Sprinkle 1 tsp of sugar in the bottom of a casserole dish. Arrange onions in dish and sprinkle more grated cheese on top. Pop into a 350 degree oven and bake until the cheese is bubbly and brown. Serve hot or cold.



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