Stuffed Onion Recipe

Hey foodies, buckle up because you’re about to take your taste buds on a cozy culinary journey with these savory stuffed onions! This is one of those dishes that feels like a warm hug served straight from the oven. Trust me, from the intoxicating aroma of spiced meat and pine nuts to that moment when your fork cuts through the succulent onion, it’s totally worth it. Let’s dive into this flavor-packed adventure, shall we?

I enjoy crafting satisfying, tasty foods, and my stuffed onion recipe is a particular standout. It takes beef, for instance, ground and plentiful, and matches it with a flat-out fistful of spices—sweet, aromatic, and otherwise—which makes up the stuffing.

Pine nuts, would you believe it?, add a lovely crunch and a note of sweetness, while the raisins also bring the sweet factor up and pack a more, um, fruitfully textured punch.

Ingredients

• Onions: Rich in flavor, they offer fiber and antioxidants.
• Olive Oil: Heart-healthy fat, enhances dish richness.
• Ground Beef/Lamb: High in protein, fills with savory depth.
• Cooked Rice: Provides carbohydrates, adds texture.
• Pine Nuts: Nutty flavor, source of healthy fats.
• Raisins: Add natural sweetness and chewy texture.
• Cinnamon: Warm spice, enhances flavor complexity.
• Allspice: Aromatic, adds depth and warmth.
• Tomato Paste: Intensifies umami, adds slight acidity.
• Chicken/Veg Stock: Deepens flavor, moistens stuffing.
• Parsley: Freshness, and a hint of pepperiness.

Ingredient Quantities

• 4 large onions
• 2 tablespoons olive oil
• 1 pound ground beef or lamb
• 1/2 cup cooked rice
• 1/4 cup pine nuts
• 1/4 cup raisins
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• Salt and pepper to taste
• 3 tablespoons tomato paste
• 2 cups chicken or vegetable stock
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped (optional)

How to Make this

1. Set your oven to 375°F (190°C) to preheat. Take the onions and peel them. Cut the top and bottom ends off to create flat surfaces on the onions. Then, carefully remove the inner layers of the onions to make shells out of them. You want to leave two layers in each onion as the outer shell.

2. Put a pot of salted water on to boil; reduce to a simmer once the water reaches a rolling boil. Add the onion skins and cook for 5-7 minutes until they are softened. Remove them from the pot and allow them to cool slightly.

3. In a skillet, set over medium heat, warm 1 tablespoon of olive oil. Then, add in the ground beef or lamb. Couscous and ground lamb make a wonderful combination of flavors and textures. Cook the meat until it is browned. Use a spoon to break the meat apart as it cooks.

4. Add the cinnamon, allspice, pine nuts, and raisins, and cook for another 2-3 minutes. Add salt and pepper to taste.

5. Combine all ingredients well, adding the cooked rice to the meat mixture.

6. Stuff each onion shell with the meat and rice mixture, pressing the filling firmly into the onions. Take care to do this, as it is crucial to the recipe.

7. Combine the tomato paste and chicken or vegetable stock in a small bowl until they are well mixed.

8. Stuffed onions in a baking dish, and over them pour the tomato paste mixture.

9. Pour the leftover one tablespoon of olive oil like a drizzle over the onions.

10. Wrap the dish in foil and place it in the oven for 45 minutes. Unwrap the dish, and put it back in the oven for 15 more minutes. Just before serving, sprinkle or dollop chopped parsley and mint over the top.

Equipment Needed

1. Oven
2. Knife
3. Cutting board
4. Pot
5. Skillet
6. Spoon
7. Small bowl
8. Baking dish
9. Aluminum foil

FAQ

• Can I use a different type of meat instead of beef or lamb? Yes, ground turkey or chicken can be used as a leaner alternative.
• Do I need to pre-cook the onions before stuffing? Yes, it is recommended to blanch the onions briefly to soften them for easier stuffing.
• Is it necessary to include pine nuts and raisins? While they add texture and sweetness, they can be omitted or substituted based on dietary preferences.
• How long should I bake the stuffed onions? Bake them for about 45 minutes to an hour at 350°F (175°C) until the onions are tender.
• Can I prepare stuffed onions in advance? Yes, you can prepare them a day ahead and reheat before serving.
• What can I serve with stuffed onions? They pair well with a side of salad or roasted vegetables for a complete meal.

Stuffed Onion Recipe Substitutions and Variations

You can substitute ground turkey or chicken for a lighter option in recipes that call for ground beef or lamb.
Chopped walnuts or almonds can be used in place of pine nuts and will provide you with a similar nutty texture.
Dried cranberries or chopped dried apricots can be used instead of raisins for a fruity flavor that’s a little different.
Fresh parsley can be substituted with fresh cilantro or dill for a different herbal flavor.
A mix of ground cloves and nutmeg can replace ground allspice for a comparable spice profile.

Pro Tips

1. Onion Preparation: When removing the inner layers of the onions to create shells, use a small paring knife to carefully carve out the center. This helps maintain the integrity of the outer layers, preventing them from breaking while stuffing.