Original video by @feelgoodfoodie — all credit to the creator. Full write-up on their site ↗

Stuffed Onions

Name: Stuffed Onions
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 5 large yellow onions; water (for boiling); 1 pound 85% lean ground beef; 1 cup short-grain rice (rinsed and drained); 2 Roma tomatoes (finely chopped); 1/2 cup fresh parsley (chopped); 2 teaspoons 7 Spice; 2 teaspoons coriander; 1 1/2 teaspoons salt; 1 teaspoon black pepper; 2 cups water; 1/4 cup olive oil; 3 tablespoons tomato paste; 2 tablespoons pomegranate molasses; 1 teaspoon salt

Tender onion layers wrapped around spiced beef and rice, baked in a tangy pomegranate-tomato sauce until saucy and caramelized. Think stuffed peppers, but with a silkier, sweeter bite.

⏱ 105 min8Mediterraneanstuffed onionsground beefricemiddle easternpomegranate molasses

Ingredients

For the onions

5large yellow onions
—water · for boiling

For the filling

1 pound85% lean ground beef
1 cupshort-grain rice · rinsed and drained
2Roma tomatoes · finely chopped
1/2 cupfresh parsley · chopped
2 teaspoons7 Spice
2 teaspoonscoriander
1 1/2 teaspoonssalt
1 teaspoonblack pepper

For the sauce

2 cupswater
1/4 cupolive oil
3 tablespoonstomato paste
2 tablespoonspomegranate molasses
1 teaspoonsalt

Steps

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
Boil the onions for 8–10 minutes, until slightly tender. Drain, cool, then gently separate into individual layers. Save the core 2–3 layers for another use.
3
In a large bowl, combine the ground beef, rice, tomatoes, parsley, 7 Spice, coriander, salt, and black pepper. Mix until just combined.
4
Place about 1–2 tablespoons of filling inside an onion layer and roll gently — not too tight, since the rice needs room to expand. Repeat with the remaining layers and filling; you should get 6–7 layers per onion.
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 slightly overlapping.
6
Whisk together the water, olive oil, tomato paste, pomegranate molasses, and salt. Pour evenly over the onions.
7
Cover and bake for 60 minutes. Uncover and bake for 15 minutes more. Broil for 2–3 minutes if desired.
8
Let rest for 10 minutes before serving. Spoon extra sauce over the top and serve.

Creator's notes

Roll the onion layers loosely so the rice has room to expand as it cooks.

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