Stuffed Onions

Ingredients

• 4 large onions (peeled)
• 500 g ground beef/lamb mixture
• 6 gousses garlic
• 1 spring onion
• chives (for the filling and for sprinkling at the end)
• 3 tbsp paprika
• 3 tbsp 7-spice blend
• 12 green olives (about 10-15 olives)
• 1 tbsp harissa (diluted in a tiny amount of boiling water)
• olive oil (for the filling and drizzling over the top)
• salt (for the cooking water and the filling)
• pepper (to taste)
• 1 chicken stock (bouillon cube, diluted)
• 20 cl onion cooking water (to dilute the stock)
• 2 tbsp tomato paste

Steps

1. 1

   Peel the onions. Make an incision on one side of each onion, cutting from the outside toward the center.

2. 2

   Cook the onions for 20 minutes in a saucepan of salted boiling water. Drain and leave to cool slightly.

3. 3

   Prepare the filling by mixing the ground meat (beef and lamb) with the garlic, spring onion, chives, paprika, 7-spice blend, green olives, diluted harissa, olive oil, salt, and pepper.

4. 4

   Carefully separate the onion layers one by one.

5. 5

   Fill each onion layer with a spoonful of filling and roll it up.

6. 6

   Arrange the rolled onions in an ovenproof skillet or baking dish.

7. 7

   Prepare the broth by mixing the chicken stock, 20 cl of the onion cooking water, and the tomato paste. Pour this mixture over the onions.

8. 8

   Drizzle olive oil over the top.

9. 9

   Cover the dish with parchment paper and bake at 200°C for 30 minutes.

10. 10

    Remove the parchment paper and continue baking at 220°C for an additional 10 to 15 minutes, until the onions are nicely browned.

11. 11

    Once out of the oven, sprinkle with freshly chopped chives before serving.

Notes

The author suggests serving this dish with spiced rice. Diluted harissa helps make the filling more moist.

Nutrition per serving

• main course
• stuffed onions
• ground meat
• Middle Eastern cuisine
• autumn
• oven