Stuffed Onions

Build the Meal Around Stuffed Onions

• Mashed potato
• Gravy
• Peas
• Green beans

Making Stuffed Onions, Step by Step

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1. Heat the oven to 190°C / 375°F (170°C / 340°F fan). Peel the onions, trim the bases so they stand, and boil in salted water for 10 minutes. Drain and cool.

   Mark done Start 10 min timer

2. Cut a slice off the top of each and scoop out the centres, leaving two outer layers. Chop the scooped onion finely.

   Mark done

3. Mix the sausage meat, breadcrumbs, chopped onion, sage, salt, pepper and egg. Pack into the onion shells, mounding the tops.

   Mark done

4. Stand them in a snug dish, pour in the stock and dot with the butter. Cover with foil and bake for 30 minutes, then uncover and bake for 25 minutes more until browned and cooked through.

   Mark done Start 30 min timer

Notes From the Method

Trim the bases so the onions sit steady.

Pack the filling firmly so it does not fall out.

Check the sausage filling is cooked through before serving.

Leftovers

Keeps in the fridge for up to 2 days. Reheat covered at 180°C for 20 minutes.

Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.