Oven Roasted Stuffed Onion

Updated at: Tue, 28 Nov 2023 00:49:20 GMT

Step 1

Cut off the top & the bottom of the the onions, and scrape away the dry outer layers by running a knife down the center from top to bottom stopping at the middle (be careful you do not cut all the way through).

Step 2

Fill a large pot with water and bring to a boil over medium-high heat, add the onions to the boiling water and cook until they start to soften but still hold their shape, about 10 to 20 minutes, strain onions and set aside to cool. (or transfer to an ice bath to accelerate cooling process).

Step 3

When the onions are cool enough to handle, use the cut side to carefully peel off 4-5 whole layers of each onion, make sure to keep them intact, set the layers aside for stuffing, chop the remaining inner layers of the onions and set aside, heat the oven to 200°C, rinse the rice and soak in water for 15 minutes.

Step 4

In a sauté pan on medium-high, heat the olive oil, add the inner layer chopped onion and the garlic, sauté for 3 minutes, or until translucent, add the ground meat and cook for a few minutes until it turns slightly brown, stir in tomato paste, season the mixture with all the spices, cook for 3 to 5 minutes, taste and adjust the salt, then remove from heat and transfer to a large bowl.

Step 5

Drain the rice, add it to the bowl, along with the meat mixture, and mix well to combine, start with the onion layers by stuffing them gently about ¾ full and fold them closed, place tightly in one layer seam side down into a large oven pan, and spread the thyme springs in between them.

Step 6

Mix all the sauce ingredients together and pour into the oven pan, cover with a lid or foil and cook for 20 minutes, uncover, rotate the onions halfway and continue cooking until the sauce reduced by half and onions are slightly golden and caramelized, about 10 to 15 minutes more. (You may broil for 3 or 5 minutes just before serving).

Step 7

Garnish with chopped parsley or dried mint and serve.

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