Stuffed Onions

Directions

  1. 1Cut off both ends of the onions and make a shallow slit down one side into the core of the onion.
  2. 2Place the onions in the pot of boiling water and boil until slightly tender.
  3. 3Drain, cool, then gently separate into individual onion layers.
  4. 4In a large bowl, combine the ground beef, rice, tomatoes, parsley, 7 Spice, coriander, salt, and black pepper, and mix until just combined.
  5. 5Take one onion layer, place about 1–2 tablespoons of filling inside, and roll gently.
  6. 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.
  7. 7In a bowl, whisk together the water, olive oil, tomato paste, pomegranate molasses and salt.
  8. 8Pour the sauce evenly over the onions.
  9. 9Bake in the preheated 400°F oven covered.
  10. 10Uncover and continue to bake.
  11. 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.