Stuffed Onions
I’ve wanted to share this recipe for stuffed onions for such a long time, so here it is! You’ll see that the slightly longer preparation time is well worth it!
- Servings: 4 to 6
- Preparation time: 35 minutes
- Cooking time: 1 hour
Ingredients
Stuffed Onions
- 4 large white or yellow onions
- 500 g ground beef or pork
- 2 sausages, casings removed
- 2 Italian tomatoes, diced
- 1/3 cup (200 g) golden raisins
- 1 cup (230 g) well-rinsed jasmine or basmati rice
- 3 garlic cloves, chopped
- 1/2 cup (20 g) finely chopped fresh parsley
- 1/3 cup (10 g) finely chopped fresh coriander
- 1 tablespoon (15 ml) tomato paste
- 1 teaspoon (5 ml) paprika
- 1/2 teaspoon (2.5 ml) ground cumin
- 1 teaspoon (5 ml) crushed fennel seeds
- 1 teaspoon (5 ml) ground coriander seeds
- 1 teaspoon (5 ml) dried oregano
- 3/4 teaspoon (3.75 ml) salt
- Pepper, to taste
Bouillon
- 2 cups (500 ml) bouillon of your choice, reduced in salt
- 1/4 cup (60 ml) tomato paste
- 2 tablespoons (30 ml) olive oil
- 1/4 teaspoon (1.25 ml) salt
Toppings
- 1/4 cup (10 g) finely chopped fresh parsley
- Zest of 1 well-washed lemon
- 1/2 pomegranate seeds
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Preparation
Stuffed Onions
- Preheat oven to 400°F and place rack in center.
- Cut off both ends of the onion and peel. Cut the onion through to the core, taking care not to cut all the way through.
- In a pot of boiling water, boil the onions for 10 to 12 minutes. Leave to cool.
- Place remaining stuffed onion ingredients in a large bowl. Using your hands, mix the filling well.
- Carefully separate the onion layers without breaking them. Place 2 to 3 tablespoons of filling in each onion leaf and close. Place in a large stewpot, taking care not to overcrowd the stuffed onions.
Bouillon
- Combine all broth ingredients in a narrow container. Pour over the stuffed onions and bake, covered, for 45 minutes. Remove the lid and bake for a further 10-15 minutes, until the sauce reduces slightly.
- Serve with garnishes.
