Roasted Vidalia Onion

1 large Vidalia onion
1 tbsp extra virgin olive oil
Fresh herbs (to infuse oil) sage, rosemary, thyme
½ lb. bulk ground pork or Italian Sausage
½ cup cream
¼ cup chicken stock
½ -1 cup grated mixed cheese
½ tsp dried herbs
1 tbsp chopped basil
2 tbsp course bread crumbs (unseasoned)
Salt and pepper to taste

Step 1:
Slice off a thin piece from the bottom of a Vidalia onion to allow onion to rest evenly in roasting dish sprayed or brushed with oil. Cut an “X” in the top of the onion. Scoop out two inches of onion and reserve. Drizzle onion lightly with olive oil and sprinkle with kosher salt and fresh cracked pepper. Place in a preheated hot oven (450 degrees) for about seven minutes to allow onion to soften and brown on top. Remove from oven
and set aside.

Step 2:
Add one tablespoon of olive oil to a hot sauté pan and infuse herbs in hot oil for
45 seconds. Remove herbs and discard. Add pork sausage and sauté with reserved chopped onion. Add dried herbs and continue sautéing until golden in color. Add cream and stir. Adjust thickness with chicken stock. Continue to add each of the remaining ingredients starting with the grated cheese, fresh basil, breadcrumbs-stir after each addition. When cheese has melted pour sausage mixture over baked onion and return to a hot oven for (400 degrees) for 20-30 minutes.

Serve with crustini, crackers or sourdough bread