June 7, 2026
URL: https://m.hunts.com/recipes/sides-appetizers/baked-sausage-stuffed-onions-7957
- Prep time 50 minutes
- Total time 85 minutes
- Servings 12
Ingredients
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12 medium sweet onions (12 onions = about 5-1/3 pounds)
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1 cup water, divided
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PAM® Original No-Stick Cooking Spray (or try PAM® Organic Olive Oil)
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1 can (15 oz each) Hunt's® Tomato Sauce, divided
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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12 ounces hot Italian pork sausage
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1 tablespoon finely chopped garlic
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1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
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1 cup shredded Italian blend or mozzarella cheese, divided
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1/2 cup Italian-style bread crumbs
Nutrition Information
185 calories, 20g carbs
Directions
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Step one
Preheat oven to 375°F. Cut 1/4-inch slice from top of each onion; trim small amount from bottom end so onion stands upright. Place half of onions in 8x8-inch microwave-safe dish; add 1/2 cup water. Cover. Microwave on HIGH 10 to 12 minutes or until onions are tender. Carefully remove onions from dish and cool slightly. Repeat with remaining onions and water.
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Step two
Carefully remove inner layers of onions with paring knife, leaving about a 1/4-inch onion shell. Chop and reserve 1 cup of the onion. Set aside remaining onion for another use.
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Step three
Spray 13x9-inch baking dish with cooking spray. Place 1 cup tomato sauce in bottom of dish. Add onion shells; sprinkle with salt and pepper.
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Step four
Heat large nonstick skillet over medium-high heat. Add sausage; cook 3 to 5 minutes or until crumbled and no longer pink, stirring occasionally. Drain. Add reserved 1 cup chopped onion and garlic; cook 2 to 3 minutes or until garlic is fragrant. Add undrained tomatoes, remaining tomato sauce, 1/2 cup cheese and bread crumbs; stir to combine. Carefully spoon mixture into onion shells. Cover dish with aluminum foil.
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Step five
Bake 15 to 20 minutes or until hot. Sprinkle remaining 1/2 cup cheese on onions. Serve onions with a little sauce from the dish.
Tips
Sweet onions include varieties such as Vidalia, Maui Maui and Walla Walla. Select onions that are about 3-inches in diameter and 1/2 pound each for this recipe.
Refrigerate remaining cooked onion to use in another recipe or chop and freeze to use in chili or soup recipes.
Make Ahead: Stuffed onions may be prepared through step 4 the day before serving. Refrigerate covered dish. Increase bake time by 15 minutes or until filling is hot.
