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Elswet's Sausage-Stuffed Onions
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| This is fantastic, even if you don't love onions! It makes an awesome entree or side dish, depending on your tastes. It's Elswet's own recipe. The trick is to choose Vidalia onions. They're sweeter than common onion bulbs, and will cook sweeter for those who are not lovers of onions. Otherwise, you could try purple onions. Those look much prettier in their finished form. SERVES 4 , 4 Stuffed Onions (change servings and units) | |
| 4 large | onions, hollowed, raw |
| 3/4 lb | sausage |
| 1 large | egg |
| 1/2 teaspoon | black pepper |
| 1/2 teaspoon | salt substitute, may use salt |
| 1/4 teaspoon | cumin |
| 1 pinch | cayenne |
| 1/4 cup | green onion, finely chopped |
| 2 tablespoons | bell peppers, finely minced |
| 1/2 cup | cheese, finely shredded favorite style |
1Cut off both ends of all 4 onions, and carefully scoop out insides, leaving 2 layers of onion for your shell. Set aside.
2Combine all remaining ingredients except cheese, and mix until thoroughly combined. Spoon into onion shells, cover and bake 40 minutes in a moderate [350°F] oven. Baste with its own juice after 20 minutes, and again after 40.
3Remove cover, add cheese, and bake for an additional 8-10 minutes.
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