Greek Stuffed Onions (Onion Boil!)

By The Mediterranean Dish · 90 min

Ingredients

Instructions

1. Preheat the oven to 400°F. Rinse the rice and soak it in water for 15 minutes. Bring a large pot of water to a boil over medium-high heat.
2. Cut off the top, bottom and outer skin of each onion. Make a cut down the centre from top to bottom, stopping at the middle without cutting all the way through.
3. Add the onions to the boiling water and cook for 10-15 minutes, until they begin to soften but still hold their shape. Drain and let them cool until they can be handled.
4. Carefully peel off 4-5 whole layers from each onion, keeping them intact and setting them aside. Chop the remaining inner layers.
5. In a sauté pan over medium-high heat, warm 1/4 cup of the olive oil. Add the chopped onion and the minced garlic and sauté for 3 minutes. Stir in the tomato purée, season with salt and pepper to taste, and cook for 3 more minutes. Remove from the heat and transfer everything to a large bowl.
6. Add the soaked rice to the bowl with the cumin, cinnamon, pine nuts, chopped parsley, chopped mint, a pinch of salt, a pinch of pepper and 1/2 cup of water. Mix well.
7. Put a spoonful of filling on each onion layer and roll up gently to enclose it. Place the rolls tightly in a medium shallow baking dish, Dutch oven or oven-safe pan. Pour the 1/2 cup of water, the white vinegar and the remaining 1/4 cup of olive oil over the onions.
8. Cover with a lid or foil and bake for 30 minutes. Uncover and bake for about 30 more minutes, until the onions are slightly golden and caramelised. For more colour, grill for 1 or 2 minutes just before serving.
9. Garnish with the chopped parsley and toasted pine nuts and serve.

Summarized from The Mediterranean Dish's video. Watch it for the details.