Stuffed Onions with Beef and Rice | Melt-in-Your-Mouth

By The Cooking Foodie · 120 min

Ingredients

Instructions

1. Bring a large pot of salted water to a boil. Peel the onions, trim both ends and cut a slit from top to bottom on one side of each, reaching the centre.
2. Boil the onions for 12 to 15 minutes, until slightly softened. Drain and let cool, then separate the layers gently. Set aside the small inner cores for the filling.
3. Finely chop the onion cores, parsley and mint.
4. In a large bowl, mix the meat, rice, chopped herbs, onion cores, garlic, tomato paste, olive oil, paprika, baharat, salt and pepper until just combined.
5. Place 1 to 2 tablespoons of filling on each onion layer and roll gently, without overfilling, as the rice expands.
6. Mix the beef broth, water, crushed tomatoes, date syrup, salt and black pepper in a bowl.
7. Arrange the stuffed onions snugly in a wide, oven-safe pan, seam side down. Pour the sauce over them and add the cinnamon stick.
8. Bring to a gentle boil, then lower the heat. Place a heat-proof plate on the onions to keep them submerged, cover and simmer for 45 to 60 minutes, until the rice is tender and the sauce has reduced.
9. Preheat the oven to 400°F (200°C). Remove the lid and plate, transfer the pan to the oven and roast for 10 to 15 minutes, until the onions are lightly caramelised on top.
10. Serve warm, spooning the sauce over the onions.

Summarized from The Cooking Foodie's video. Watch it for the details.

More recipes with

GarlicOnionTomatoRiceTomato pasteGround beef