Beekman 1802: Recipes to Nourish Your Family, Friends, and Community

From the Publisher: Stuffed Onions from Beekman 1802: A Seat at the Table

Makes 4 Servings

We've stuffed mushrooms, bell peppers, potatoes, and zucchini blossoms (see page 198), so it only seemed natural to give stuffed onions a try. Served as an entrée, these make for a light but satisfying meal.

Ingredients: - 4 large white onions (we prefer a sweet onion like Vidalia, but use your favorite) - ¼ cup olive oil - 3 garlic cloves, chopped - 1 red bell pepper, seeded and coarsely chopped - ½ pound Italian fennel sausage, casings removed - ½ pound 93% lean ground beef - 2 large eggs - 1 teaspoon dried oregano - 2 tablespoons chopped fresh parsley - Salt and pepper - ½ cup grated Parmigiano cheese, plus more for serving - ½ cup Italian-style breadcrumbs - 1 cup beef stock

Directions: 1. Move an oven rack to the lowest position and preheat the oven to 375ºF. 2. Trim about ½-inch from the onion tops and just enough from the bottoms so they can stand upright. With an ice cream scoop or a spoon, scoop out the layers of onion, leaving about a ½-inch thick wall. Finely chop the scooped-out onion layers. 3. In a large skillet, heat the oil over medium-high heat. Add the chopped onion, garlic, and red pepper; cook, stirring occasionally, until the vegetables are tender—about 5 minutes. Add the sausage and ground meat and cook, stirring to break up lumps until browned. Remove from the heat. 4. In a large bowl, whisk together the eggs, oregano, parsley, and salt and pepper to taste. Add the cooked meat, cheese, and breadcrumbs, and mix well. 5. Spoon the meat mixture into the onion shells and place the onions in a baking dish. 6. Pour the stock around the onions. Cover with foil and bake for 30 minutes. Uncover and bake for 20 minutes more or until the onions are tender when pierced with a knife. 7. Let the onions stand for a couple of minutes before serving. Sprinkle with additional Parmigiano cheese and serve.

product information: