Roasted Sweet Onions Stuffed with “Sausage”
The key to the success of this main course recipe lies in one simple step: Seasoning the scooped-out onions with salt prior to filling them with the “sausage” mixture. Doing so draws out, as well as pulls together, all the flavour in both the onions and the tomato and herb combination. Don’t let the use of additional salt in the “sausage” mixture concern you. It is a minimal amount (only 1 teaspoon), but is a necessary ingredient to achieve the delicious overall result.
This dish can be roasted a day prior to serving; in fact, it’s even better the day after it’s made because the flavours have had a chance to meld. Just reheat before serving.
6 Servings
Ingredients
6 tablespoons vegetable oil, divided
6 large sweet onions, peeled
2 x 14-ounce logs “Sausage-style” veggie protein (see photo after ingredients list)
14 1/2-ounce can No-Salt-Added diced tomatoes, undrained
2 teaspoons rubbed sage
1 tablespoon tomato paste*
1 teaspoon kosher salt + extra for sprinkling on onions
1 teaspoon ground cinnamon
1 tablespoon dark brown sugar, firmly packed
1 tablespoon fresh snipped mint, or 1 teaspoon dried
1 tablespoon fresh snipped parsley, or 1 teaspoon dried
1 teaspoon fresh snipped oregano, or 1/2 teaspoon dried
1/2 cup low-sodium vegetable broth
1 1/2 cups fresh breadcrumbs (about 2 slices of bread finely chopped in a food processor)
3 tablespoons vegan butter (like Earth Balance or Smart Balance Light)
Preheat the oven to 400 degrees F. Cut the top third off of each onion; reserve the tops. Peel away the papery skin of each onion, including the tops; if parts of the skin are stubbornly clinging to the onion, use the knife blade to carefully and gently remove the skin. Using a melon baller or small spoon (a grapefruit spoon works particularly well, but any small spoon will do), remove the center of each onion, leaving a two-layer shell. Sprinkle each onion cavity with salt. Coarsely chop the scooped centers. Trim off the root ends and set onions aside until ready to fill (see photo below).
In a large skillet, heat 2 tablespoons of the vegetable oil over medium heat. Add the chopped onions, cover and cook stirring occasionally until very soft, about 10 minutes.
Meanwhile, slice each of the “sausage” logs into 1/2-inch slices; pinch off bite-size pieces from each slice and set aside. In a separate large skillet, heat 2 tablespoons of the vegetable oil over medium-high heat. Working in batches, place “sausage” pieces into the pan in a single layer; saute until all the pieces are evenly browned while stirring continually (see photo below). Add each batch of the sauteed “sausage” to the onions. Using the remaining 2 tablespoons of vegetable oil, continue until you have browned all the “sausage” pieces.
Return the onion and “sausage” mixture to the stovetop and turn up the heat to medium-high. Add the tomatoes, rubbed sage, tomato paste, salt, ground cinnamon and sugar. If using dried herbs instead of fresh, go ahead and add the mint, parsley and oregano at this point (fresh herbs lose their flavour during prolonged cooking, so add them at the end of the recipe). Stir the mixture to thoroughly combine all the ingredients and cook for a further 10 minutes, or until the liquid is reduced and mixture is thickened. If using fresh herbs, add them at this point and stir to blend.
Stand the onions upright in a 4-quart baking dish with the onion tops wedged tightly inbetween. Spoon the filling into the onion shells, packing it in tightly and mounding it over the onions (see photo).
TO MAKE THE BREADCRUMBS
In a medium skillet over moderate heat, melt 1 tablespoon of the butter. Add the breadcrumbs and stir often until all the butter has been absorbed and the crumbs are starting to toast, about 3-5 minutes. Immediately remove from heat and scrape the crumbs into a separate small bowl to stop the cooking process (leaving them in the hot pan will cause the crumbs to burn). Top each onion with the breadcrumbs and with the back of a spoon, press the crumbs down gently so they adhere to the filling. Melt the remaining 2 tablespoons butter and spoon evenly over each onion.
Pour the vegetable broth into the baking dish. Cover with foil and bake for 50 minutes. Uncover and with tongs, gently place the tops onto each of the onions; bake for an additional 15-18 minutes, or until the onions are tender and the tops golden. Let the onions rest for 10-15 minutes before serving.
*I have found the double-concentrated “Amore Italian Tomato Paste” to be a high-quality product and one I prefer to use. It is packaged in a tube (not unlike toothpaste). If your grocery store does stock it (my Publix in Oviedo does), you will find it alongside the canned varieties. I usually stock up and buy 2 at a time, so that I don’t ever run out: A good habit to form for any ingredient you particularly love and use abundantly.
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