1950's Stuffed Onions
Prep
30 mins
Cook
30 mins
Servings
6
Difficulty
Medium
My mother used to make these stuffed onions back in the 1950s, and I've kept the recipe going all these years. It's such a simple dish that comes together in about an hour, making it perfect for a busy weeknight dinner. The onions themselves are wonderfully nutritious, packed with antioxidants and immune boosting compounds. What I love most is how economical it is to make, using just humble pantry staples like beans and sausage with fresh onions and breadcrumbs. It's comfort food at its finest, hearty and satisfying, with that wonderful homey flavor that takes me right back to my childhood kitchen.
Ella x
Ingredients
- 6 largeonions(i like to use the yellow)
- 710 mlboiling water
- 1 teaspoonsalt(or 1/2 teaspoon salt substitute)
- ½ kgsausage(turkey sausage works well too)
- 237 mlcooked navy beans
- 1 teaspoonpepper
- 1 teaspoonsalt(2nd measurement needed)
- 1 teaspoondry mustard
- 237 mlbreadcrumbs
- 2 tablespoonsfinely chopped celery tops
- 1 tablespoonbrown sugar
Detail level
Instructions
- 1
Cook onions in the boiling, salted water for 20 minutes; Drain and cool.
- 2
Cook sausage in frying pan until lightly browned; Drain off fat.
- 3
Remove the centers of the onions, leaving a bottom so that the filling does not fall through; Set aside.
- 4
Add beans, chopped onion centers, and seasonings to cooked sausage; mix well.
- 5
Divide mixture and stuff into the 6 onion"bowls" you have created; place in baking dish.
- 6
Mix bread crumbs, celery, and brown sugar together; sprinkle onto the top of each onion.
- 7
Bake onions at 350 degrees F for 30 minutes.
- 8
Wonderful when served with fresh, steamed green beans and clover leaf rolls.
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