Baked Stuffed Onions

Ingredients

• 6 Large yellow onions (For boiling; peeled, with the tops and bottoms trimmed and a deep lengthwise slit made through the center)
• 1 cup Rice (Measuring cup)
• 250 g Ground meat
• 1 Yellow onion (Finely diced)
• Parsley (A handful, finely chopped)
• 1 çay bardağı Olive oil (For the filling)
• 2 tbsp Pomegranate molasses (For the filling)
• 1 tsp Tomato paste (For the filling)
• 1 tsp Red pepper paste (For the filling)
• Salt (For the filling; amount not specified)
• Black pepper (For the filling; amount not specified)
• Paprika (For the filling; amount not specified)
• 1.5 cup Water (For the sauce; measuring cup)
• 1 tsp Tomato paste (For the sauce)
• Pomegranate molasses (For the sauce, 2–3 tbsp)
• Olive oil (For the sauce, 3–4 tbsp)
• Salt (Very little, for the sauce)

Steps

1. 1

   Peel the large onions and trim their tops and bottoms. Make a deep lengthwise slit through the center of each onion.

2. 2

   Boil the onions in water until tender. The source does not specify the boiling time.

3. 3

   In a bowl, combine the rice, ground meat, finely diced onion, and finely chopped parsley.

4. 4

   Add the olive oil and pomegranate molasses specified for the filling.

5. 5

   Add the tomato paste and red pepper paste. Season with salt, black pepper, and paprika.

6. 6

   Mix the filling ingredients thoroughly.

7. 7

   Separate the layers of the boiled onions one by one.

8. 8

   Place some filling inside each onion layer and roll it up.

9. 9

   Arrange the stuffed onion rolls in a baking dish or pot.

10. 10

    For the sauce, mix the water, tomato paste, pomegranate molasses, olive oil, and a very small amount of salt.

11. 11

    Pour the sauce over the stuffed onions.

12. 12

    Preheat the oven to 180°C. Cover the dish with damp parchment paper.

13. 13

    Bake the stuffed onions for approximately 35–40 minutes.

14. 14

    During the final 10 minutes of cooking, remove the parchment paper and continue baking until the tops are beautifully browned.

Notes

The source does not specify how long to boil the onions. The quantities given for the sauce and filling have been reproduced as provided.

Nutrition per serving

• main course
• Turkish cuisine
• baked
• with meat
• with pomegranate molasses
• dinner