Directions
- 1Prepare the onions: trim the onion tops and remove their skins.
- 2Cut lengthwise halfway through each onion.
- 3Boil the onions for 10 minutes until softened.
- 4Rinse briefly in cold water and carefully separate the layers without tearing them.
- 5Mix all filling ingredients thoroughly in a large bowl.
- 6Place a portion of the mixture onto each onion layer and roll it tightly.
- 7Arrange the stuffed onions snugly in a pot or pan to keep them secure.
- 8Melt butter in a saucepan and let it brown slightly.
- 9Add the chicken bouillon, tomato paste, and 2 cups of water. Mix well.
- 10Pour enough sauce over the stuffed onions to almost fully cover them (do not submerge completely).
- 11Place a sheet of parchment paper over the onions, cover the pot, and simmer on low heat for 35–45 minutes.
- 12For a final touch, high the onions on high for a few minutes to caramelize the tops.
Ingredients
- 2 lbs ground beef
- 1 cup washed jasmine rice
- 4 large onions
- 4 tbsp tomato paste
- 1 cup diced tomatoes
- 1 tbsp minced garlic
- 1.5 cups chopped parsley
- 1 tsp crushed red pepper
- 2 tbsp lime juice
- 2 tbsp salt
- 1 tbsp black pepper
- 4 tbsp butter
- 1 tbsp chicken bouillon
- 2 cups water
Equipment
knifepotlarge bowlspoonfrying pansaucepanparchment paper
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