Classic Stuffed Onions
Hearty and flavourful stuffed onions, a comforting and satisfying meal.
Unleash your inner chef and create culinary magic with this stuffed onions recipe, a symphony of flavours encased within tender layers.
Ingredients
5 medium onions, for stuffing
500gm beef mince (you can mix ground turkey as well).
1 large onion, ground and 1 onion, diced, divided
A handful of cleaned, chopped cilantro
3 tablespoons Tuscanini Tomato Paste, divided
1/2 cup washed round rice
Kosher Salt (to taste)
1/4 teaspoon Black Pepper Ground
1/4 teaspoon Cumin Ground
1 tomato, chopped
1 cup hot water
3 to 4 Dried Plums (optional)
Bone-in meat, for flavor (optional)
Instructions:
Clean and prepare the onions:
Preheat oven to 175°C. (350°F )
Peel the onions and trim the ends.
Cut each onion in half from top to bottom, but do not cut all the way through.
Carefully separate the onion layers, keeping them intact.
Soften the onions:
In a large pot of boiling water, carefully place the onions.
Cover the pot and simmer for about 10 minutes, or until the onion layers are soft and pliable.
Remove the onions from the pot and let them cool slightly.
Gently separate the onion layers again.
Prepare the stuffing:
In a large bowl, combine the ground beef, chopped onion, cilantro, tomato paste, rice, salt, pepper, cumin, and coriander.
Mix well until all ingredients are evenly distributed.
Stuff the onions:
Place a spoonful of the stuffing mixture into each onion layer, filling it completely but not overfilling it.
Gently squeeze the onion layers together to close them.
Cook the stuffed onions:
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced tomatoes and cook for about 5 minutes, until softened.
Carefully arrange the stuffed onions in the pot, seam side down.
In a small bowl, whisk together the hot water, tomato paste, and additional salt and pepper to taste.
Pour the water mixture over the onions.
If using dried plums, add them to the pot.
Bring the liquid to a simmer.
Cover the pot and reduce the heat to low.
Simmer for about 1-1.5 hours, or until the onions are tender and the stuffing is cooked through.
Serve:
Carefully remove the stuffed onions from the pot and place them on serving plates.
Serve warm, drizzled with any remaining sauce.