Baked Stuffed Onions


Baked Stuffed Onions

Susie Laing, Eastern Illini Electric Cooperative


  • 8 medium-large onions
  • 1/4 cup butter
  • 1/2 pound good quality bulk sausage meat
  • 1 1/4 cups bread crumbs
  • 1/3 cup half and half
  • 1/4 cup chopped parsley
  • 1/4 teaspoon thyme
  • Salt and pepper
  • 1 cup beef broth
  • 1/2 cup dry Madeira


  • Scoop out centers of onions leaving a shell 1/4” thick.
  • Chop centers. Blanch onion shells in boiling water 5 minutes. Drain and rinse with cold water.
  • Saute chopped onion in 1/4 cup melted butter until golden.
  • Add sausage. Cook until all traces of pink are gone. Remove all fat from pan.
  • Add bread crumbs which have been soaked in cream. Simmer for 5 minutes. Add parsley, thyme, salt and pepper.
  • Season shells lightly with salt and pepper. Arrange in buttered baking pan.
  • Fill with stuffing. Pour broth and Madeira over onions. Dot each one with butter and bring to a boil on top of stove.
  • Bake at 350º for 45 minutes. Remove from oven and place in serving dish.
  • Reduce liquid by 1/2 and pour over onions. Sprinkle with parsley.