Sausage and Beef Stuffed Onions
These are great for the charcoal grill but can also be cooked in the oven.
10 medium white onions
1 pound ground beef
1 pound sausage
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon Worcestershire sauce
1 egg, beaten
1/2 C fresh bread crumbs
1/2 C freshly grated parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
tomato sauce or ketchup (optional)
Cut the both end off the onions, set them on one cut end, then cut in half. Peel the onion and separate into matching pieces. Use the outer two onion layers and remove and reserve the rest for another use.
In a bowl, mix together all the remaining ingredients except for the tomato sauce. It is easiest to use your hands but do not over mix or the result will be very dense! If grilling: Fill both matching sides of the onion then press them together, wrap them twice in foil and set aside. If oven roasting, fill halves and place onion-side down on roasting pan.
To grill, place them in a large amount of very hot coals for 15 minutes, then flip over and cook for another 15 minutes. Total cooking time will depend on the size of your onions and the hotness of your coals so check on them to be sure they are cooked all the way through. If cooking in oven, bake these at 350 degrees covered with foil for 20 minutes, then uncover and cook an extra 10-20 minutes.
To serve, remove the foil and top with tomato sauce or ketchup if desired.
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