Stuffed Onion Recipe 🌟 Michelin Star taste at home!

By Refika's Kitchen · 60 min

Ingredients

Instructions

1. Peel 3 onions, cut vertical slits from the outer layers toward the centre, and simmer in boiling salted water for about 15-20 minutes until softened. Move them to ice water.
2. Finely chop 2 medium onions. Caramelise them in 1/2 cup olive oil in a wide pan with 1 teaspoon each of salt and sugar until golden brown.
3. Rinse 1/2 cup rice and soak it in enough boiling onion water to cover. Pour boiling water over 1 tablespoon currants to plump them.
4. Add crushed peanuts, drained rice and currants to the caramelised onions. Stir in 1 teaspoon each of allspice, cumin, cinnamon and black pepper. Turn off the heat and let the filling cool.
5. Roughly chop 3-4 mint sprigs and add them to the filling with 2 tablespoons pomegranate molasses. Mix well.
6. Peel the layers off the boiled onions, discarding the innermost ones. Put 1 teaspoon of filling in each layer and roll or fold to enclose it.
7. Place the stuffed onions in the air fryer basket. Add enough lukewarm water to cover the base and 2-3 tablespoons olive oil. Cook at 180°C for 15 minutes on high air circulation, brush with pomegranate molasses, then cook 15 more minutes.
8. Without an air fryer: bake with top and bottom heat (fan on) at 180°C for 45 minutes, then raise the heat to 200°C for 15 more minutes.
9. Mix 3 tablespoons strained yogurt with the zest and juice of a quarter lemon and a pinch of salt. Spread it on the plate and set the onions on top.

Summarized from Refika's Kitchen's video. Watch it for the details.

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