Sausage-Stuffed Onions

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

Serves: 4


  • 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.