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Roasted Sweet Onions Stuffed with Sausage

• 5 yellow onions
• 1 pound ground sausage
• 1/2 cup Parmigiano
• 1 cup bread crumbs
• 2 tablespoons chopped fresh parsley
• 1 egg
• 2 cups white wine
• 1/2 cup extra virgin olive oil

Prep oven per Mugnaini Roasting Oven Protocol.

Peel onions and remove center flesh to accommodate the filling. Combine sausage, Parmigiano, bread crumbs, parsley, and egg in a bowl. Spoon mixture into center of onions. Place in roasting pan with white wine and olive oil; roast in wood-burning oven for 30 minutes, or until onions are tender.