Momma attempted to make the VIRAL Stuffed Onions 😳 (Where did the flavor go?)

Ingredients

• 1 pound Italian Sweet Sausage (removed from casing, crumbled)
• 0.5 pound Ground Beef (80/20 lean, crumbled)
• 3 medium Yellow Onion (outer skin removed, ends trimmed)
• 2 medium Vidalia Onion (sweet variety, outer skin removed)
• 1 medium White Onion (outer skin removed)
• 1 large Shallot (minced)
• 1 cup Jasmine Rice (uncooked, rinsed)
• 1 28 oz can Crushed Tomatoes (no added salt)
• 2 cups Chicken Broth (low‑sodium)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Dried Oregano (optional, for extra flavor)

Instructions

1. Trim and Peel Onions

   Cut off the root and stem ends of each onion, peel away the outer skin, and slice a shallow vertical slit down to the middle (do not cut all the way through).

   Time: PT15M

2. Boil Onions Until Tender

   Place the prepared onions in a large pot of salted water, bring to a boil, then simmer until the onions are just tender when pierced with a fork.

   Time: PT20M

3. Cook the Meat

   In a saucepan over medium heat, crumble the Italian sausage and ground beef together, stirring until fully browned and no pink remains. Drain excess fat.

   Time: PT10M

4. Prepare the Filling

   In a mixing bowl combine the cooked meat, uncooked jasmine rice, crushed tomatoes, minced shallot, salt, pepper, and optional oregano. Mix until evenly distributed.

   Time: PT5M

5. Stuff the Onions

   Spoon the filling into each onion cavity, packing gently but not over‑filling. Close the slit as best as possible.

   Time: PT10M

6. Arrange in Baking Dish and Add Broth

   Place the stuffed onions upright in a baking dish. Pour chicken broth around them until it reaches about halfway up the onions. Cover the dish tightly with foil.

   Time: PT5M

7. Bake

   Bake in a pre‑heated oven at 350°F for 45 minutes. Remove foil for the last 10 minutes to allow the tops to brown slightly.

   Time: PT45M

   Temperature: 350°F

8. Rest and Serve

   Allow the stuffed onions to rest for 5 minutes before serving. Garnish with fresh parsley if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

18 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g