Low Carb Sausage Stuffed Onions w Crispy Pancetta Pork Rind Spinach Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4.6/5
(1547 reviews)
Low Carb Sausage Stuffed Onions w Crispy Pancetta Pork Rind Spinach
Zylo Recipes

Description

Imagine sinking your fork into a tender, sweet yellow onion, its layers yielding to reveal a savory treasure within. This isn't just any onion; it's a vessel brimming with a seasoned mixture of ground Italian sausage, offering a delightful contrast of sweetness and spice. You have the freedom to choose between the gentle warmth of mild sausage or the fiery kick of its spicy counterpart, tailoring the dish to your personal preference.

Each stuffed onion is then crowned with a blanket of provolone cheese, melting and bubbling to golden perfection in the oven, creating a rich and satisfying topping that binds all the flavors together. The onions themselves maintain their structural integrity, acting as natural bowls that hold the hearty filling securely. As a vibrant counterpoint to the richness of the onion and sausage, a bed of spinach accompanies the main course.

This isn't just any spinach; it's elevated with a medley of textures and flavors. Crunchy pork rinds provide a satisfying crispness, while baked parmesan crisps offer a salty, umami-rich bite. Adding another layer of decadence is pancetta, rendered to crispy perfection in the oven, its salty notes enhancing the overall savory profile of the dish.

Conveniently, both the stuffed onions and the spinach side dish can bake together in the oven at the same temperature, streamlining your cooking process. Leftovers can be easily reheated in a microwave-safe container for a quick and delicious meal. The spinach is briefly boiled before baking, which allows it to wilt and concentrate its flavors.

To ensure even cooking and prevent sogginess, it's essential to spread the spinach in a thin layer on the baking tray, allowing excess moisture to evaporate. For those who desire a larger serving of greens, the amount of spinach can be doubled, providing an even more substantial and nutritious side dish. Consider enhancing your culinary experience with a complementary sauce.

The stuffed onion's flavors pair beautifully with a variety of condiments. The tangy zest of mustard can cut through the richness of the sausage and cheese, while a flavorful steak sauce can add a touch of boldness. With its contrasting textures and complementary flavors, this stuffed onion recipe promises a satisfying and flavorful meal.

Preparation Time

Prep Time
15 min
Cook Time
30 min
Total Time
45 min

Nutrition Information

Per 1 serving serving
C
Calories
650 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
8 g

P
Protein
45 g

C
Fats
50 g
Saturated Fats 20 g
Unsaturated Fats 25 g

Cholestrol 150 mg
Sodium 800 mg
Potassium 600 mg
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Ingredients

    1.
    Yellow onion
    Yellow onion
    2.5 oz
    2.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    0.5 tsp
    3.
    Salt
    Salt
    0.25 teaspoon
    4.
    Black pepper
    Black pepper
    0.13 teaspoon
    5.
    Italian sausage
    Italian sausage
    220 g
    6.
    Mayonnaise
    Mayonnaise
    1 tablespoon
    7.
    Garlic powder
    Garlic powder
    0.25 teaspoon
    8.
    Provolone cheese, natural
    Provolone cheese, natural
    2 slice (from pre-sliced package) - each 3/4 ounce
    9.
    Salt
    Salt
    0.25 teaspoon
    10.
    Spinach
    Spinach
    3 oz
    11.
    Fried pork skins
    Fried pork skins
    0.25 ounce
    12.
    Parmesan cheese, fresh (hard)
    Parmesan cheese, fresh (hard)
    1 teaspoon, grated
    13.
    Pancetta
    Pancetta
    0.5 oz

Instructions

    1.
    Prepare the onion rings by peeling a large onion and slicing the ends off. Cut the onion through the middle and separate the largest rings from each half, with each ring being about 2 layers thick. Each serving will need 1 double-layered ring about 1 - bc oz in weight. Rub bc teaspoon of olive oil all over each onion ring and season the rings with salt and pepper. Arrange the rings on a well-seasoned sheet tray with the wider parts of the rings facing up.
    2.
    In a mixing bowl, combine ground Italian sausage with mayonnaise and garlic powder. You can use either ground Italian sausage that is packaged or you can remove the casing from links of sausage. Simply use a clean hand to mix the meat, mayonnaise, and seasoning until you have a consistent mixture. Gently press the Italian sausage mixture into the prepared onion rings until each serving is filled to the top of the rings. Lay a slice of cheese over every portion, and set this tray aside in your refrigerator until later.
    3.
    Fill a pot with water and season the water with at least 1 teaspoon of salt. Bring the water to a boil on the stove, and add whole spinach leaves to the water. Boil the spinach for just 1-2 minutes until the leaves turn bright green and soften slightly. Then, drain all the water from the spinach. At this point, turn on the oven to preheat to 400 degrees.
    4.
    Use a pair of tongs to arrange the spinach into 1 portion per serving on a second seasoned sheet tray. To build a portion, pick up the spinach with the tongs, let the excess water drip off, then use the tongs to spread the spinach into a flat circle. Top each portion of spinach with about bd tablespoon of ground pork rinds, bd teaspoon of parmesan cheese, and bc ounce of diced pancetta.
    5.
    Place both the tray of spinach and tray of stuffed onions in the oven. Bake the spinach tray for 10-15 minutes and the stuffed onion tray for 25-30 minutes. For the spinach, look for golden and crispy prosciutto, darkened pork rinds, and slight browning on the spinach. For the stuffed onions, the cheese will be bubbly and browned and a meat thermometer should read at least 160 degrees. Serve a stuffed onion with a portion of spinach using a spatula.