This dish tastes like the epitome of autumn flavors. Plus it smells fantastic while roasting in the oven.
Recipe byTessa Arias
8small-to-medium red onions
8ouncessweet Italian sausage
2Granny-Smith apples, chopped into small pieces
1/2cupplain dried breadcrumbs
1tablespoonfinely chopped fresh flat-leaf parsley
1tablespoonfinely chopped fresh sage
3/4cupgrated Swiss cheese (3 ounces)
Preheat oven to 400°F. Slice off tops and bottoms of onions, leaving at least a 2-inch diameter exposed at the top. Scoop out the inside of each onion (about halfway down) using a melon baller or a spoon. Season insides with salt. Transfer onions to a foil-lined baking dish. Cover with parchment, then foil. Bake until just starting to soften, about 1 hour. Meanwhile, melt butter in a large skillet over medium heat. Crumble sausage into skillet, and cook, stirring, until almost cooked through, about 3 minutes. Add apple and fennel seeds, and cook until sausage is no longer pink, about 2 minutes. Drain sausage mixture, reserving juices in a medium bowl. Finely chop sausage mixture, and add to bowl. Stir in breadcrumbs, parsley, sage, and 1/4 cup Gruyere. Let cool. Stuffing mixture can be made up to one day in advance. Fill onions with stuffing (about 3 tablespoons each), then top with remaining 1/2 cup Gruyere. Bake until tops are crisp and brown, about 20 minutes more.