Stuffed Onions

By Feelgoodfoodie · 120 min

Ingredients

Instructions

1. Bring a large pot of water to a boil.
2. Cut off both ends of the 5 large yellow onions and make a shallow slit down one side into the core. Boil the onions for 8–10 minutes until slightly tender.
3. Drain the onions, let them cool, then gently separate them into individual layers. Save the 2–3 innermost layers for another use.
4. In a large bowl, mix the 1 pound of 85% lean ground beef, 1 cup of rinsed and drained short-grain rice, the 2 finely chopped Roma tomatoes, ½ cup chopped fresh parsley, 2 teaspoons coriander, 1½ teaspoons salt and 1 teaspoon black pepper until just combined.
5. Place 1–2 tablespoons of filling on each onion layer and roll gently, not too tightly, as the rice needs room to expand. Repeat until the filling and layers are used; each onion should give 6–7 layers.
6. Preheat the oven to 400°F. Arrange the stuffed onions seam-side down in a wide oven-safe skillet with a lid, packed snugly in a single layer or slightly overlapping.
7. In a bowl, whisk together 2 cups water, ¼ cup olive oil, 3 tablespoons tomato paste, 2 tablespoons pomegranate molasses and 1 teaspoon salt. Pour evenly over the onions.
8. Cover and bake in the oven for 60 minutes. Uncover and bake for 15 more minutes. Broil for 2–3 minutes if desired.
9. Let rest for 10 minutes before serving, spooning the extra sauce over the top.

Summarized from Feelgoodfoodie's video. Watch it for the details.