Onions can be turned into vessels for soufflés or stuffings. Onions have special phytochemicals that provide protection against disease.
Serves: 4Hands-on: 10 minutesTotal: 50 minutesDifficulty: Medium
- 4 small sweet onions
- 1 Tbsp. olive oil
- 2 oz. cooked and crumbled Italian sausage
- 1¼ cups shredded mozzarella cheese, divided
- 3 Tbsp. breadcrumbs
- 1 Tbsp. chopped fresh basil
- 2 scallions, sliced
- 1 tsp. salt
- ¼ tsp. ground black pepper
- 1 large egg, beaten
- 1 Tbsp. pine nuts
- 1 cup tomato sauce, warmed
- Preheat the oven to 350°F. Cut the tops off the onions and peel them.
- Bring a pot of salted water to boil and cook the onions for 12 minutes. Drain and take out the center of each onion, creating four onion cups. Put the cups in a baking dish that has been brushed with olive oil. Set aside.
- Chop the centers of the onions and sauté them in olive oil. Transfer them to a bowl and add the sausage, 1 cup of the shredded cheese, breadcrumbs, herbs, green chilies, salt, and pepper. Mix well, add the egg, and mix again.
- Make four balls out of the stuffing and put one in each onion cup. Sprinkle the remaining cheese over the stuffing balls and top with the pine nuts.
- Cover and bake for 20 minutes. Uncover and bake for 10 more minutes. Serve each onion on a spoonful of tomato sauce.