Roasted Stuffed Onion in Red Wine Sauce

• 1 red onion, peeled
• 3 ounces sausage meat
• 1 pinch dried oregano
• 14 teaspoon ground mixed spice
• 12 teaspoon curry powder
• 12 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
• 3 12 ounces red wine
• 1 teaspoon tomato puree
• 12 chicken stock cube, crumbled
• 1 teaspoon unsalted butter

1. Preheat oven to 425F.
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.
12. Serve the roasted onion drizzled with the sauce.

red onion, sausage meat, oregano, ground mixed spice, curry powder, sesame seeds, fresh lemon, rosemary, parsley, salt, fresh ground black pepper, red wine, tomato puree, chicken, unsalted butter

Taken from www.food.com/recipe/roasted-stuffed-onion-in-red-wine-sauce-355017 (may not work)