🧅 Stuffed onions with beef and rice

6 servings · prep 30 min · cook 1 h

Ingredients

• 6 large onions
• 450 g ground beef or lamb
• 100 g short-grain rice, rinsed
• 1/4 bunch parsley, 1/4 bunch mint
• 2 garlic cloves, crushed
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 tsp paprika, 1 tsp baharat
• 500 ml beef broth, 500 ml water
• 250 g crushed tomatoes
• 1 tbsp date syrup
• 1 cinnamon stick
• Salt, black pepper

Method

1. Peel the onions, trim the ends and boil them 12 to 15 min, until they soften.
2. Cut a slit from top to bottom, let cool and gently separate the layers. Keep the small cores for the filling.
3. Finely chop the onion cores, the parsley and the mint.
4. Mix the meat, rice, herbs, onion cores, garlic, tomato paste, oil, paprika, baharat, salt and pepper, without overworking it.
5. Put 1 to 2 tbsp of filling in each onion layer and roll loosely: the rice will swell.
6. Mix the broth, water, crushed tomatoes, date syrup, salt and pepper.
7. Arrange the onions seam down in an oven-proof pot, pour over the sauce and tuck in the cinnamon stick.
8. Bring to a gentle boil, turn the heat right down, SET A HEATPROOF PLATE on the onions to wedge them, cover and simmer 45 to 60 min until the rice is tender.
9. Optional: take off the lid and plate and roast 10 to 15 min at 200 °C (400 °F) to caramelise.
10. Serve hot with the sauce spooned over.

Adapted from The Cooking Foodie (YouTube)

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