Stuffed Onions with Ground Beef and Rice

Ingredients

• 5 large yellow onions (Cut off both ends and slit down one side; use onions with large layers. Reserve the inner 2–3 core layers for another use if desired.)
• water (For boiling the onions.)
• 1 lb 85% lean ground beef
• 1 cup short-grain rice (Rinsed and drained.)
• 2 Roma tomatoes (Finely chopped.)
• 0.5 cup fresh parsley (Chopped.)
• 2 tsp 7 Spice
• 2 tsp coriander
• 1.5 tsp salt (For the filling.)
• 1 tsp black pepper (For the filling.)
• 2 cup water (For the sauce.)
• 0.25 cup olive oil (For the sauce.)
• 3 tbsp tomato paste (For the sauce.)
• 2 tbsp pomegranate molasses (For the sauce.)
• 1 tsp salt (For the sauce.)

Steps

1. 1

   Bring a large pot of water to a boil. Cut off both ends of the onions and make a shallow slit down one side into the core of each onion.

2. 2

   Place the onions in the boiling water and boil for 8–10 minutes, until slightly tender. Drain and cool them, then gently separate the onions into individual layers. Reserve the inner 2–3 core layers for another use if desired.

3. 3

   In a large bowl, combine the ground beef, rinsed rice, chopped tomatoes, parsley, 7 Spice, coriander, 1½ teaspoons salt, and black pepper. Mix just until combined.

4. 4

   Place about 1–2 tablespoons of filling inside one onion layer and roll it gently. Do not pack or roll it too tightly because the rice needs room to expand. Repeat with the remaining onion layers and filling; each onion should yield about 6–7 layers.

5. 5

   Preheat the oven to 400°F. Arrange the stuffed onions seam-side down in a wide, oven-safe skillet with a lid, packing them snugly in a single layer or allowing them to overlap slightly.

6. 6

   In a bowl, whisk together the 2 cups water, olive oil, tomato paste, pomegranate molasses, and 1 teaspoon salt.

7. 7

   Pour the sauce evenly over the stuffed onions.

8. 8

   Cover the skillet and bake at 400°F for 60 minutes.

9. 9

   Uncover the skillet and continue baking for 15 minutes. Broil for 2–3 minutes if desired.

10. 10

    Let the stuffed onions rest for 10 minutes. Spoon extra sauce over the top and serve.

Notes

Rinse the rice well to prevent a gummy filling. Do not overboil the onions, and do not pack the filling too tightly because the rice expands during baking. Pack the onions snugly and place them seam-side down to help prevent unraveling. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the microwave or in a covered baking dish, adding a splash of water if the sauce thickens. Baked onions can be frozen for up to 3 months; thaw overnight in the refrigerator and reheat covered.

Nutrition per serving

• main
• Middle Eastern-inspired
• baked
• beef
• rice
• comfort food
• make-ahead
• freezer-friendly