Stuffed Onion

SAVORY

Nov 11

Sausage, Beef Broth, Parmesan, Breadcrumbs

Chef Cassie Ramsey of Restaurant Claudine | San Antonio, TX

Yield: 4 servings

INGREDIENTS

Beef Broth:
3 sprigs thyme
10 sprigs parsley
2 bay leaves
8 black peppercorns
1 pound beef bones
1 carrot, diced into ½-inch pieces
2 stalks celery, large diced
1 small onion, quartered
2 tablespoons tomato paste
Kosher salt

Sausage Filling:
4 large white onions
¼ cup olive oil
3 cloves garlic, chopped
1 red bell pepper, seeded and roughly chopped
1 pound sausage
2 large eggs
1 teaspoon dried oregano
2 tablespoons chopped parsley
Kosher salt
Ground black pepper
½ cup grated parmesan cheese, plus more for serving
½ cup breadcrumbs, flavored with desired seasonings

METHOD

For the Beef Broth:
Heat oven to 450°F. Place herbs in a sachet and set aside. Place bones in a large roasting pan and bake 30 minutes, uncovered. Transfer roasted bones and pan drippings to a stockpot. Add carrots, celery, onions, and herb sachet. Cover with enough water to submerge. Place pot over medium-high heat and bring mixture to a boil. Reduce heat and let simmer 4 hours. Strain and discard solids. Whisk in tomato paste. Taste and adjust seasoning with salt. Cover and keep warm.

For the Sausage Filling:
Heat oven to 400°F. Trim about ½-inch from the top and bottom of the onions. Using a melon baller, scoop out the inside of the onion, leaving about a ½-inch thick wall. Finely chop the scooped-out onion insides. Set aside. In a large skillet over medium-high flame, heat oil. Add chopped onion, garlic, and bell pepper. Cook 5 minutes, stirring occasionally until the vegetables are tender. Add sausage and cook until browned, stirring to break up any lumps. Remove from heat. In a large bowl, whisk together eggs, oregano, parsley, salt, and pepper. Stir in onion mixture, grated cheese, and breadcrumbs. Set aside.

To Assemble and Serve:
Spoon Sausage Filling evenly into the onion shells. Transfer stuffed onions to a shallow baking dish. Spoon Beef Broth around the onions. Cover with foil and bake 30 minutes. Uncover and bake an additional 20 minutes, or until the onions are fork tender. Let cool. Using tongs, transfer 1 stuffed onion to a serving bowl. Pour 1 cup Beef Broth over the onion, letting it pool in the bowl. Top with grated cheese. Using a blow torch, evenly char the onion. Serve warm.

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