Stuffed Baked Onion

These are great fresh from the oven or at room temperature. The sweetness from the onion really comes through!

 4 medium (pick your favorite from The Farm - walla/walla, red wing. Old Path - Red or sweet white)
1/2 lb Andouille sausage
3/4 c fresh bread crumbs (about 2 slices)
4 oz Jone Family Farm Simple goat cheese, at room temp
1/2 c Jones Family Farm Caldwell, grated
1 egg, at room temp
1 tbsp oil
Preheat oven to 425 degrees F.

Cut off about 1/3 of the top of the onion, peel the first layer. Cut the bottom just enough to make it level. Using a spoon (melon baller or ice cream scoop) scoop out the center of each onion, leaving 2-3 layers around, and just about to the bottom. (reserve onion pieces).

Place onion in a 13x9" pan, pour in about 1/2 c chicken stock (or water) place onion in pan, leaving room around each one. Cover the pan tightly with foil. Bake at 425 degrees F, for about 30.

Meanwhile, prepare stuffing. In a large skillet heat oil, chop the reserved onions. Add to skillet, saute for about 2-3 minutes. remove andouille from casing, and add to skillet, cook for another 6-8 minutes, breaking sausage into small pieces. Pour into a bowl, let cool.

In a small bowl, whisk together egg, goat cheese and all but 4 tbsp of caldwell cheese. When meat has cooled stir in egg/cheese mixture and bread crumbs, combine well.

When are cooked remove foil, and drain any water from onion then place onion on a plate. Discard any water in the pan. Return the onions to the pan and divide stuffing equally. Sprinkle with 4 tbsp of Caldwell. 

Reduce oven temperature to 350 degrees F. Return the onions to the oven and roast for another 35-40 minutes.