Stuffed Sweet Vidalia Onions

Serves 4

FOR THE ONIONS

• 4 large Vidalia onions

• ¼ cup grated Parmigiano Reggiano

• 1 cup egg

• 1 cup cooked Arborio rice

• ½ lb sweet Italian sausages removed from casing and crumbled, sautéed until golden brown

• ½ lb fresh mozzarella, diced small

• 2 tablespoon extra virgin olive oil

• 1 tablespoon Italian parsley, finely chopped and mixed with 1 tablespoon dried breadcrumbs

• 4 teaspoon unsalted butter

FOR THE MARINARA SAUCE

• 3 tablespoons unsalted butter

• 1 tablespoon onion, chopped

• 1 tablespoon garlic clove, minced

• 1 16-oz can tomatoes

• 4 tablespoons fresh basil leaves, cut in half

1. Heat olive oil in medium-size saucepan over medium heat.

2. Add onions and garlic and sauté until translucent, about 5 minutes.

3. Add tomatoes and basil, simmer until thickened, about 20 minutes, stirring occasionally.

4. Season with salt and pepper.

5. Preheat oven to 350° F.

6. Peel onions and blanch in boiling salted water; drain.

7. When slightly cool, cut off the top quarter, scoop out the center to make room for the filling.

8. In a large bowl, add cooked sausage and rice, grated Parmigiano-Reggiano, mozzarella and egg.

9. Season with salt and pepper and mix thoroughly.

10. Add the meat mixture to the onions, smooth the surface and sprinkle with bread crumbs, parsley, and top with ½ teaspoon butter on each onion.

11. Add all of the tomato sauce to the bottom of the baking dish.

12. Place stuffed onions in dish and bake for about 20 minutes or until tender.

13. Serve immediately.