It's Whole 30, Day 22 and the veg of the day is: Onions
I'd like to see a kitchen that doesn't have onions in the larder! Well, actually, they are often avoided by Hare Krishnas and people with an allium intolerance. I don't think I could cope if that was me. So many recipes begin with slicing, chopping or mincing onions. Personally, I start to feel panic setting in if I run out of them.
These little babies offer up one of the most basic forms of umami when they are cooked just right, in just enough oil with just the right amount of caramelisation. The French were really onto something when they invented their onion soup, topped with a little cheesy crouton. Onions combine well with everything! However, while they are often key in a dish, they rarely take on a starring role. Today's recipe brings onions into their own. Onions will never be the same again...
She was bound to make an appearance sooner or later; today's recipe comes from Martha Stewart, featured on www.marthastewart.com
Sausage-Stuffed Red Onions
8 small-to-medium red onions
2 tablespoons unsalted butter/ghee
8 ounces sweet Italian sausage
1/3 cup grated tart green apple, such as Granny Smith
1/4 teaspoon fennel seeds
1/2 cup plain dried breadcrumbs (or 1 egg)
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh sage
3/4 cup grated Gruyere cheese (optional)
Preheat oven to 400 degrees. Slice off tops and bottoms of onions, leaving at least a 2-inch diameter exposed at the top. Scoop out the inside of each onion (about halfway down) using a melon baller or a spoon. Season insides with salt. Transfer onions to a baking dish, and cover with parchment, then foil. Bake until just starting to soften, about 1 hour.
Meanwhile, melt butter in a large skillet over medium heat. Crumble sausage into skillet, and cook, stirring, until almost cooked through, about 3 minutes. Add apple and fennel seeds, and cook until sausage is no longer pink, about 2 minutes.
Drain sausage mixture, reserving juices in a medium bowl. Finely chop sausage mixture, and add to bowl. Stir in breadcrumbs*, parsley, sage, and 1/4 cup Gruyere. Let cool.
Fill onions with stuffing (about 3 tablespoons each), then top with remaining 1/2 cup Gruyere. Bake until tops are crisp and brown, about 20 minutes more.
*Let the mixture cool first if you are using egg to bind. The mixture will be wetter but will set nicely once cooked.
Previous posts in this series:
Whole 30, Day 1: Leeks
Whole 30, Day 2: Peppers
Whole 30, Day 3: Celeriac
Whole 30, Day 4: Turnips
Whole 30, Day 5: Spinach
Whole 30, Day 6: Aubergine/Eggplant
Whole 30, Day 7: Broccoli
Whole 30, Day 8: Mushrooms
Whole 30, Day 9: Cabbage
Whole 30, Day 10: Carrots
Whole 30, Day 11: Fennel
Whole 30, Day 12: Sweet Potatoes
Whole 30, Day 13: Chicory
Whole 30, Day 14: Asparagus
Whole 30, Day 15: Cauliflower
Whole 30, Day 16: Courgette/Zucchini
Whole 30, Day 17: Kale
Whole 30, Day 18: Butternut Squash
Whole 30, Day 19: Celery
Whole 30, Day 20: Bok Choy
Whole 30, Day 21: Tomatoes