Stuffed Onions

60 mins
Serves 12
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Directions

  1. 1Prepare the onions: trim the onion tops and remove their skins.
  2. 2Prepare the onions: trim the onion tops and remove their skins.
  3. 3Prepare the onions: trim the onion tops and remove their skins.
  4. 4Cut lengthwise halfway through each onion.
  5. 5Cut lengthwise halfway through each onion.
  6. 6Cut lengthwise halfway through each onion.
  7. 7Boil the onions for 10 minutes until softened.
  8. 8Boil the onions for 10 minutes until softened.
  9. 9Boil the onions for 10 minutes until softened.
  10. 10Rinse briefly in cold water and carefully separate the layers without tearing them.
  11. 11Rinse briefly in cold water and carefully separate the layers without tearing them.
  12. 12Rinse briefly in cold water and carefully separate the layers without tearing them.
  13. 13Mix all filling ingredients thoroughly in a large bowl.
  14. 14Mix all filling ingredients thoroughly in a large bowl.
  15. 15Mix all filling ingredients thoroughly in a large bowl.
  16. 16Place a portion of the mixture onto each onion layer and roll it tightly.
  17. 17Place a portion of the mixture onto each onion layer and roll it tightly.
  18. 18Place a portion of the mixture onto each onion layer and roll it tightly.
  19. 19Arrange the stuffed onions snugly in a pot or pan to keep them secure.
  20. 20Arrange the stuffed onions snugly in a pot or pan to keep them secure.
  21. 21Arrange the stuffed onions snugly in a pot or pan to keep them secure.
  22. 22Melt butter in a saucepan and let it brown slightly.
  23. 23Melt butter in a saucepan and let it brown slightly.
  24. 24Melt butter in a saucepan and let it brown slightly.
  25. 25Add the chicken bouillon, tomato paste, and 2 cups of water. Mix well.
  26. 26Add the chicken bouillon, tomato paste, and 2 cups of water. Mix well.
  27. 27Add the chicken bouillon, tomato paste, and 2 cups of water. Mix well.
  28. 28Pour enough sauce over the stuffed onions to almost fully cover them (do not submerge completely).
  29. 29Pour enough sauce over the stuffed onions to almost fully cover them (do not submerge completely).
  30. 30Pour enough sauce over the stuffed onions to almost fully cover them (do not submerge completely).
  31. 31Place a sheet of parchment paper over the onions, cover the pot, and simmer on low heat for 35–45 minutes.
  32. 32Place a sheet of parchment paper over the onions, cover the pot, and simmer on low heat for 35–45 minutes.
  33. 33Place a sheet of parchment paper over the onions, cover the pot, and simmer on low heat for 35–45 minutes.
  34. 34For a final touch, high the onions on high for a few minutes to caramelize the tops.
  35. 35For a final touch, high the onions on high for a few minutes to caramelize the tops.
  36. 36For a final touch, high the onions on high for a few minutes to caramelize the tops.

Ingredients

  • 2 lbs ground beef
  • 2 lbs ground beef
  • 2 lbs ground beef
  • 1 cup washed jasmine rice
  • 1 cup washed jasmine rice
  • 1 cup washed jasmine rice
  • 4 large onions
  • 4 large onions
  • 4 large onions
  • 4 tbsp tomato paste
  • 4 tbsp tomato paste
  • 4 tbsp tomato paste
  • 1 cup diced tomatoes
  • 1 cup diced tomatoes
  • 1 cup diced tomatoes
  • 1 tbsp minced garlic
  • 1 tbsp minced garlic
  • 1 tbsp minced garlic
  • 1.5 cups chopped parsley
  • 1.5 cups chopped parsley
  • 1.5 cups chopped parsley
  • 1 tsp crushed red pepper
  • 1 tsp crushed red pepper
  • 1 tsp crushed red pepper
  • 2 tbsp lime juice
  • 2 tbsp lime juice
  • 2 tbsp lime juice
  • 2 tbsp salt
  • 2 tbsp salt
  • 2 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 4 tbsp butter
  • 4 tbsp butter
  • 4 tbsp butter
  • 1 tbsp chicken bouillon
  • 1 tbsp chicken bouillon
  • 1 tbsp chicken bouillon
  • 2 cups water
  • 2 cups water
  • 2 cups water

Equipment

knifepotlarge bowlspoonfrying pansaucepanparchment paper