Pork, fennel, apple and sage Stuffed Onions - Rest Less

Ingredients

• 8 red onions
• 2 tbsp extra-virgin olive oil, plus extra to drizzle
• 1 small or ½ large fennel bulb, finely chopped, fronds reserved
• 2 fat garlic cloves, crushed
• 1 tbsp fennel seeds
• ½ tsp chilli flakes
• 450g free-range British pork sausagemeat
• 100g fresh breadcrumbs
• 1 apple, cored and grated
• Bunch fresh sage, leaves picked and finely chopped