Description
This Stuffed Onions recipe features tender onion layers filled with a flavorful mixture of ground beef, rice, herbs, and spices, baked in a rich pomegranate molasses and tomato sauce. A Middle Eastern-inspired dish that combines savory, sweet, and spicy flavors, perfect for a comforting and unique dinner.
Ingredients
Onions and Filling
- 4 large onions (~2 ½ lbs)
- Salt, to taste
- ½ lb ground beef (85-15)
- ½ cup white rice (rinsed under hot tap water)
- ¼ cup pomegranate molasses
- 2 tablespoons red pepper paste (Use tomato paste if unavailable)
- 2 tablespoons tomato paste
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon allspice
- ½ teaspoon dried mint (optional)
- ¼ teaspoon red pepper flakes (Urfa or Aleppo, optional)
- 1 cup chopped fresh parsley (plus more for garnish)
Sauce
- ¼ cup olive oil
- ¼ cup pomegranate molasses
- 2 tablespoons red pepper paste (Use tomato paste if unavailable)
- 2 tablespoons tomato paste
- 2 cloves garlic (minced)
- ½ teaspoon kosher salt
- 1 ½ cups boiling water (or hot tap water)
Instructions
- Prepare Onions: Cut both ends of each onion and peel them. Slice each onion halfway through to the center without cutting all the way through to keep the layers intact.
- Boil Onions: Place the onions in a medium-sized saucepan filled with water over medium heat. Bring to a boil, then simmer for 15 minutes until the layers soften slightly and start to separate.
- Cool and Separate Layers: Using a slotted spoon, remove the onions from the boiling water and place on a plate to cool enough to handle. Carefully separate each onion layer, removing thin membranes as needed to avoid tearing, and set them aside. Reserve the onion cores for the filling.
- Preheat Oven: Set your oven to 400°F (204°C) to prepare for baking the stuffed onions.
- Make Filling: In a mixing bowl, combine ground beef, rinsed rice, pomegranate molasses, red pepper paste, tomato paste, kosher salt, black pepper, cumin, allspice, dried mint, red pepper flakes, and chopped fresh parsley. Chop the reserved onion cores finely and add to the mixture. Mix thoroughly until well incorporated.
- Stuff Onion Layers: Take each onion layer and place about a tablespoon of the meat filling inside. Roll the layer tightly around the filling. Repeat with all layers and arrange the stuffed onion rolls in a spiral pattern in a large skillet or casserole dish.
- Prepare Sauce: Whisk together olive oil, pomegranate molasses, red pepper paste, tomato paste, minced garlic, kosher salt, and boiling water until smooth and combined.
- Pour Sauce and Cover: Carefully pour the prepared sauce over the stuffed onions. Cover the dish with foil or parchment paper to retain moisture during baking.
- Bake: Bake covered for 30 minutes at 400°F. Then remove the cover and continue baking for an additional 20 minutes, or until the onions are golden brown and cooked through.
- Garnish and Serve: Garnish the baked stuffed onions with additional chopped parsley and serve immediately for a flavorful and comforting meal.
Notes
- Use tomato paste as a substitute if red pepper paste is unavailable.
- Rinsing rice before use helps to remove excess starch, ensuring a better texture.
- Dried mint and red pepper flakes are optional but add authentic Middle Eastern flavor.
- Handle onion layers gently to avoid tearing the delicate leaves.
- Covering the dish during the first part of baking keeps the onions moist.
- Pomegranate molasses adds a sweet and tangy depth to both the filling and sauce.
- Prep Time: 55 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
