Description
Tender whole onions stuffed with a savory mixture of ground meat, rice, herbs, and Parmesan cheese, baked to perfection in a flavorful broth for a comforting and impressive main dish.
Ingredients
Scale
- 4 large yellow or sweet onions
- 1 lb ground meat (beef/pork blend)
- 1 cup cooked rice
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup tomato paste
- 1 large egg, lightly beaten
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups beef or vegetable broth
Instructions
- Peel onions and trim tops. Boil whole onions 10-15 minutes until slightly softened. Cool in ice water.
- Scoop out onion centers, leaving 2-3 outer layers. Chop centers to make 1 cup.
- Heat oil in skillet. Sauté chopped onion and garlic until soft.
- Add ground meat and brown. Stir in tomato paste, herbs, salt, and pepper.
- Transfer to bowl. Mix in rice, Parmesan, parsley, and egg.
- Stuff mixture into onion shells. Place in greased baking dish.
- Pour broth around onions. Cover with foil and bake at 375°F (190°C) for 45-60 minutes.
- Uncover, sprinkle with extra Parmesan, and bake 15-20 minutes more until golden.
- Rest 10-15 minutes before serving.
Notes
- Use sweet onions for best flavor
- Can be prepared ahead and refrigerated before baking
- Leftovers keep for 3-4 days in refrigerator
- For vegetarian version, substitute meat with lentils
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed onion
- Calories: 350
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg