Name: Colin Fassnidge turns the humble onion into an unforgettable dinner
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 6-8
Ingredients: 6–8 large brown onions, unpeeled; 500g sausages, casings removed; 200g panko breadcrumbs; 1 bunch sage, chopped; 1/2 bunch thyme, leaves picked; 3 red birdseye chillies, finely chopped; 1 Tbsp onion powder; 1 Tbsp smoked paprika; Sea-salt flakes and ground white pepper, to season; 2–3 Tbsp olive oil; 1/2 cup finely grated parmesan, plus extra to serve; 400g cherry tomatoes on the vine (optional); 1 lemon, juiced; Radicchio salad, to serve (optional)

Stuffed onions are an interesting choice for dinner- after all, when have onions ever been at the top of anyone’s to-eat list? But Colin Fassnidge knows how to turn any ingredient, even the humble onion, into a masterpiece. These stuffed onions may look and taste fancy, but they’re filled with basic ingredients that are easy to find, and even easier to cook with.

Ingredients

6–8 large brown onions, unpeeled

500g sausages, casings removed

200g panko breadcrumbs

1 bunch sage, chopped

1/2 bunch thyme, leaves picked

3 red birdseye chillies, finely chopped

1 Tbsp onion powder

1 Tbsp smoked paprika

Sea-salt flakes and ground white pepper, to season

2–3 Tbsp olive oil

1/2 cup finely grated parmesan, plus extra to serve

400g cherry tomatoes on the vine (optional)

1 lemon, juiced

Radicchio salad, to serve (optional)

Method

Step 1

Place onions in a large saucepan and cover with cold water. Bring to the boil, then reduce heat to medium and simmer for 15 minutes or until nearly tender. Remove from cooking liquid and set aside to cool.

Step 2

Slice 1.5cm to 2cm from the top of the onions, leaving the bases intact. Peel onions. Using a teaspoon, remove onion centres, leaving outer two or three layers intact. Finely chop centres.

Step 3

Preheat oven to 200°C/180°C fan-forced. Combine chopped onion, sausage, breadcrumbs, sage, thyme, chilli, onion powder and paprika in a large bowl. Season. Mix well.

Step 4

Fill onions with sausage mixture (overfill slightly). Arrange onions, close together in a roasting pan or baking dish. Drizzle with oil. Season and scatter with parmesan. Add tomatoes, if using.

Step 5

Bake, covering with foil if overbrowning, for 45 minutes or until golden and tender. Top with extra parmesan and drizzle over lemon juice. Serve with radicchio salad, if you like.

stuffed onions in fry pan that's green and parmesan sprinkled on top — (Photography: Phil Castleton, Styling: Michele Cranston)

Colin Fassnidge is currently hosting the brand new season of My Kitchen Rules. Meet the contestants in this season.

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.