Description
Stuffed onions are a delightful Middle Eastern-inspired dish featuring tender onion layers filled with a flavorful mixture of ground beef, rice, and aromatic spices. The stuffed onions are baked in a tangy and savory pomegranate molasses sauce, creating a perfect balance of sweet and tangy flavors. This recipe delivers a comforting, aromatic meal that’s as visually appealing as it is delicious.
Ingredients
Onions
- 4 large onions (~2 ½ lbs)
- Salt, to taste
Filling
- ½ lb ground beef (85-15)
- ½ cup white rice, rinsed under hot tap water
- ¼ cup pomegranate molasses
- 2 tablespoons red pepper paste (or 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 pepper, optional)
- 1 cup chopped fresh parsley
- Reserved onion cores, finely chopped
Sauce
- ¼ cup olive oil
- ¼ cup pomegranate molasses
- 2 tablespoons red pepper paste (or 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 the onions: Cut both ends of each onion and peel them individually. Slice each onion halfway through to the center without cutting all the way through.
- Blanch the onions: Place the onions in a medium saucepan filled with water over medium heat. Bring to a boil and simmer for 15 minutes until the onion leaves soften and begin to separate.
- Cool the onions: Using a slotted spoon, carefully remove the onions from boiling water and transfer them to a plate. Let them cool enough to handle.
- Separate onion layers: Gently remove each onion layer one by one, taking care to avoid tearing. Discard the thin membranes as needed. Set aside the about 20-22 onion layers and reserve the onion cores for the filling.
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking.
- Make the filling: In a mixing bowl, combine ground beef, rinsed rice, pomegranate molasses, red pepper paste, tomato paste, kosher salt, black pepper, ground cumin, allspice, dried mint (if using), red pepper flakes (if using), chopped parsley, and the finely chopped reserved onion cores. Mix thoroughly until well incorporated.
- Stuff the onions: Take each onion layer and fill it with about one tablespoon of the meat mixture, then roll tightly around the filling. Arrange the stuffed onion rolls in a spiral pattern in a large oven-safe skillet or casserole dish.
- Prepare the sauce: Whisk together olive oil, pomegranate molasses, red pepper paste, tomato paste, minced garlic, kosher salt, and boiling water until smooth and combined.
- Pour the sauce: Carefully pour the prepared sauce evenly over the stuffed onions. Cover the dish with foil or parchment paper to retain moisture while baking.
- Bake the dish: Place the covered skillet or casserole in the preheated oven and bake for 30 minutes. Then remove the foil or parchment and continue baking uncovered for an additional 20 minutes, or until the onions turn golden brown and the filling is cooked through.
- Garnish and serve: Once baked, garnish the stuffed onions with extra chopped fresh parsley and serve immediately while warm.
Notes
- Use tomato paste as a substitute if red pepper paste is not available, though red pepper paste adds a distinctive flavor and slight heat.
- Be gentle when separating onion layers to avoid tearing; the layers will become the ‘wrappers’ for the filling.
- Dried mint and red pepper flakes are optional but add authentic Middle Eastern flavor notes.
- Make sure to rinse rice under hot water to remove excess starch and prevent the filling from becoming too sticky.
- The pomegranate molasses in both filling and sauce provides a beautiful tang and sweetness, balancing the savory beef.
- Covering the dish during the first phase of baking ensures the onions become tender without drying out.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
