Roasted Stuffed Onion in Red Wine Sauce

Submitted by swissms

"Don't remember where I found this recipe."

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 1-2

ingredients

• For the onion

• 1 red onion, peeled
• 3 ounces sausage meat
• 1 pinch dried oregano
• 1⁄4 teaspoon ground mixed spice
• 1⁄2 teaspoon curry powder
• 1⁄2 teaspoon sesame seeds
• 1 teaspoon fresh lemon, zest only
• 1 sprig fresh rosemary, leaves
• 1 teaspoon chopped fresh flat-leaf parsley
• salt
• fresh ground black pepper

• For the sauce

• 3 1⁄2 ounces red wine
• 1 teaspoon tomato puree
• 1⁄2 chicken stock cube, crumbled
• 1 teaspoon unsalted butter

directions

1. Preheat oven to 425°F.
2. Slice off the top of the onion and reserve.
3. Slice a slither off the bottom of the onion to enable it to stand up.
4. Scoop out the centre of the onion, leaving a 1/2" thick shell.
5. Finely chop a quarter of the inner red onion.
6. In a medium bowl, combine the remaining onion ingredients until well mixed.
7. Stand the onion in a small roasting tin and stuff with the sausage meat mixture.
8. Place the top back on the onion.
9. Roast for 12-15 minutes or until the sausage meat is cooked through and the onion is beginning to soften.
10. Gently simmer the red wine, tomato puree and stock in a small saucepan until reduced by half.
11. Add the butter and swirl the pan until well combined and glossy. Serve the roasted onion drizzled with the sauce.