Roasted Stuffed Red Onions
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
8 medium
Red Onion (peeled, trimmed)1 tbsp
Kosher Salt (plus more)450 g
Ground Beef2 tsps
Oregano (dried)1.5 tsps
Mint (dried)5 cups
Cooked White Rice4 tbsps
Lemon Juice (fresh, divided)Directions:
1
Cook onions in a pot of boiling salted water until slightly softened, about 10 minutes
2
Using a slotted spoon, transfer to a large bowl; let cool slightly
3
Working with 1 onion at a time, make a lengthwise slit from top to bottom with a paring knife, cutting through 2-3 layers of onion, depending on thickness of layers
4
Gently remove inside layers, allowing outer 2-3 layers to hold their shape
5
Finely chop enough of the inside layers to measure 1 cup
6
Heat 1/4 cup oil in a large heavy skillet over medium heat
7
Add garlic and chopped onions; cook, stirring often, until soft, about 2 minutes
8
Add 1 tablespoon salt, beef, bay leaves, oregano, and mint; cook, breaking up meat with the back of a spoon, until meat is cooked through, 2-3 minutes
9
Stir in rice, 1/2 cup wine, and 2 tablespoons lemon juice; cook, stirring often, until liquid is absorbed, about 3 minutes
10
Add dill and zest; mix well
11
Season filling with salt and pepper
12
Preheat oven to 400°F
13
Spoon about 1/2 cup filling into each onion (it should be tightly packed)
14
Place onions in a 13x9x2" baking dish, stuffed side up; drizzle with 1/4 cup oil, 1/2 cup wine, and 2 tablespoons lemon juice
15
Roast onions until crispy on top and slightly browned, about 30 minutes
16
Serve hot or at room temperature
17
Cook onions in a pot of boiling salted water until slightly softened, about 10 minutes
18
Using a slotted spoon, transfer to a large bowl; let cool slightly
19
Working with 1 onion at a time, make a lengthwise slit from top to bottom with a paring knife, cutting through 2-3 layers of onion, depending on thickness of layers
20
Gently remove inside layers, allowing outer 2-3 layers to hold their shape
21
Finely chop enough of the inside layers to measure 1 cup
22
Heat 1/4 cup oil in a large heavy skillet over medium heat
23
Add garlic and chopped onions; cook, stirring often, until soft, about 2 minutes
24
Add 1 tablespoon salt, beef, bay leaves, oregano, and mint; cook, breaking up meat with the back of a spoon, until meat is cooked through, 2-3 minutes
25
Stir in rice, 1/2 cup wine, and 2 tablespoons lemon juice; cook, stirring often, until liquid is absorbed, about 3 minutes
26
Add dill and zest; mix well
27
Season filling with salt and pepper
28
Preheat oven to 400°F
29
Spoon about 1/2 cup filling into each onion (it should be tightly packed)
30
Place onions in a 13x9x2" baking dish, stuffed side up; drizzle with 1/4 cup oil, 1/2 cup wine, and 2 tablespoons lemon juice
31
Roast onions until crispy on top and slightly browned, about 30 minutes
32
Serve hot or at room temperature