Stuffed Onions
These stuffed onions are dish I’ve only had a handful of times but those few times I had them I was delighted. They are so beautifully presented, taste absolutely incredible, and really is not that difficult to make. It’s amazing what a little bit of effort towards a meal can do. If you’re a fan of stuffed vegetables but are deterred by the amount of work it takes, these onions are the perfect place to start.
Serves: 4
Time: 1 hour
Ingredients
3 Yellow Onions
1 cup Short Grain Rice
1 Roma Tomato
0.5 lbs Ground Beef
0.5 cup Fresh Parsley
0.5 cup Green Onion
2 tsp Salt
1 tsp Paprika
1 tsp Cayenne
1 tsp Coriander
2 tbsp Tomato Paste
1.5 cup Water
2 cups Plain Yogurt
0.5 cup Fresh Dill
1 Lemon
2 Garlic Cloves (minced)
Instructions
Slice the tops and bottoms off of the onion and remove the outer layers. Cut a slit in the onions halfway through and place in a pot of boiling water and simmer for about 10 minutes until they become soft. Remove the onions from the water and reserve 1.5 cup of the boiling water. Separate each individual layer of the onions and set aside.
Pour the short grain rice into a large mixing bowl and rinse a few times until the water runs clear then fill with water and set aside to soak for 20 minutes.
Strain the rice then mix with the ground beef, a diced roma tomato, fresh chopped parsley and green onion, salt, paprika, cayenne, and coriander. Mix it all together well and set aside.
In a small bowl add the tomato paste and the reserved boiling water and mix until the tomato paste is well immersed in the water.
Grab an oven safe dish and begin stuffing each onion layer and rolling until they are nicely closed. Place in the oven safe tray and pack tightly so they don’t open while baking. Once the tray is filled, pour the tomato paste mixture all over and place in a 425F oven for 45 minutes.
While the onions are cooking, grab another mixing bowl and add the plain yogurt, fresh dill, juice of one lemon, and minced garlic. Mix it all together and add salt to taste.
Plate and garnish with fresh parsley, aleppo pepper, and enjoy
