Stuffed Onions
Directions
- 1Cut off both ends of the onions and make a shallow slit down one side into the core of the onion.
- 2Place the onions in the pot of boiling water and boil until slightly tender.
- 3Drain, cool, then gently separate into individual onion layers.
- 4In a large bowl, combine the ground beef, rice, tomatoes, parsley, 7 Spice, coriander, salt, and black pepper, and mix until just combined.
- 5Take one onion layer, place about 1–2 tablespoons of filling inside, and roll gently.
- 6Arrange the stuffed onions seam-side down in a wide oven-safe skillet with a lid, packing them snugly in a single layer or slightly overlapping.
- 7In a bowl, whisk together the water, olive oil, tomato paste, pomegranate molasses and salt.
- 8Pour the sauce evenly over the onions.
- 9Bake in the preheated 400°F oven covered.
- 10Uncover and continue to bake.
- 11Broil if desired.
Ingredients
- 5 whole yellow onion
- water
- 1 lb 85% lean ground beef
- 1 cup short-grain rice
- 2 whole roma tomato, finely chopped
- 1/2 cup fresh parsley, chopped
- 2 tsp 7 spice
- 2 tsp coriander
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 cup water
- 1/4 cup olive oil
- 3 tbsp tomato paste
- 2 tbsp pomegranate molasses
- 1 tsp salt
Equipment
potbowloven-safe skillet with lid
Tips
- Use fresh parsley for the best flavor or substitute the 1/2 cup fresh parsley for 2 tablespoons dried parsley.
- If you don't have pomegranate molasses, you can mix together 1 tablespoon lemon juice + 1 tablespoon honey or maple syrup.
- Don't pack the filling too tight; the rice expands while baking.
- Don't overboil the onions; they should be soft enough to separate but not tear.
- Rinse the rice well to keep the filling from getting gummy.
- Pack the onions snugly in the pan so they stay upright and don't unravel.
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