Description
4 large onions, peeled and halved
1 cup ground beef or lamb
1/2 cup rice, rinsed
1/4 cup pine nuts
1/4 cup currants or raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
Salt and pepper to taste
1/2 cup olive oil
1 1/2 cups tomato sauce
1/2 cup water
Fresh parsley, chopped (for garnish)
Directions:
Bring a large pot of salted water to a boil. Add the onion halves and cook for about 10-15 minutes until slightly softened. Remove from heat and carefully
scoop out the inside of each onion half, leaving a shell. Set the scooped-out onion flesh aside for later.
In a medium skillet, heat olive oil over medium heat. Add the ground beef or lamb and cook until browned, breaking it apart with a spoon.
Add the rice, pine nuts, currants, cinnamon, allspice, cumin, salt, and pepper to the skillet. Stir to combine, and cook for another 2-3 minutes to allow the
flavors to meld.
Stuff each onion shell with the rice and meat mixture, pressing gently to pack them tightly.
Arrange the stuffed onions in a baking dish. Pour the tomato sauce and water over the onions, covering them halfway.
Drizzle with the remaining olive oil and cover the baking dish with aluminum foil.
Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the onions are tender and the filling is cooked through.
Garnish with freshly chopped parsley before serving.
Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Kcal: 280 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect stuffed onions every time. First, preheat your oven to 350°F (175°C). Prepare the onions by boiling them until just pliable, which makes separating the layers easier. Use a spoon to carefully remove the inner layers, creating a sturdy cup. Finely chop the removed onion flesh. In your skillet, after browning the meat, add this chopped onion to cook until translucent before adding the rice and spices. This builds a deeper flavor base. When stuffing, ensure the rice mixture is cool enough to handle and pack it firmly to prevent collapsing during baking.
Serving Suggestions
These aromatic stuffed onions are a complete meal but pair beautifully with sides. Serve them atop a bed of creamy Greek yogurt or tzatziki to balance the richness. A simple cucumber and tomato salad with a lemon-olive oil dressing adds freshness. For a heartier spread, include warm pita bread and hummus. They also make an excellent side dish for grilled chicken or lamb chops.
How-to Summary
In summary: Boil onion halves to soften. Sauté meat, then mix with rice, nuts, spices, and scooped onion flesh. Stuff the mixture into the onion shells. Place in a dish, cover with tomato sauce and water, then bake covered until tender and cooked through.
Frequently Asked Questions
Can I prepare stuffed onions ahead of time? Yes. You can assemble them up to a day in advance. Store covered in the refrigerator and add 10-15 minutes to the baking time when cooking from cold.
What can I use instead of pine nuts? Toasted slivered almonds or chopped walnuts are excellent, budget-friendly substitutes that still provide a nice crunch.
Is the rice pre-cooked? No, the rice is added uncooked. It absorbs moisture from the meat, sauce, and steam during baking, which cooks it perfectly.
Can I use a different meat? Absolutely. Ground turkey, chicken, or a plant-based meat alternative work well. Adjust seasoning to taste as leaner meats may require a bit more oil.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a covered dish in the oven or microwave with a splash of water to prevent drying out.
Common Mistakes to Avoid
- Over-boiling the onions: This causes them to become mushy and tear. Boil just until the layers separate easily.
- Under-seasoning the filling: Taste the raw filling before stuffing and adjust salt and spices, as the onions themselves are mild.
- Packing the dish too tightly: Leave a little space between each onion in the baking dish so the sauce can circulate and they cook evenly.
- Skipping the cover while baking: The foil cover is crucial for steaming the onions and rice. Remove it only for the last 5-10 minutes if you desire more browning.
Conclusion
Stuffed onions are a comforting, flavorful dish that showcases humble ingredients. The combination of spiced meat, rice, and sweet, tender onion, all simmered in a tomato sauce, is deeply satisfying. By following this guide and avoiding common pitfalls, you can master this impressive yet straightforward recipe. It’s a perfect dish for a family dinner or a unique offering at a gathering. Enjoy the process and the delicious results!