Stuffed Onions
This recipe features a delightful preparation of caramelized stuffed onions, filled with a savory blend of Arborio rice, red lentils, and a rich array of spices and herbs. It's a unique and flavorful dish that combines the sweetness of onions with the hearty, aromatic filling, making it perfect for a main course or a special side dish.
Equipment
- Oven
- Large pot for boiling
- Baking Dish
- aluminum foil
- Mixing bowls
- Knife and Cutting Board
Ingredients
- 7 medium onions mix of yellow and white
- 1½ cups Arborio rice
- ½ cup red lentils
- 4 large garlic cloves minced
- ½ large red bell pepper finely diced
- 1 cup parsley finely chopped
- 3 tbsp tomato paste
- 2 tbsp olive oil
- 1 Juice of 1 lemon
- Salt and black pepper to taste
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
For the Sauce:
- ½ cup tomato paste
- 4 cups water
- Additional seasoning salt, pepper, optional spices
- 2 tbsp lemon juice
- 2 tbsp olive oil
For Serving:
- Yogurt sauce yogurt mixed with a bit of lemon juice, garlic, and salt
Instructions
- Preheat the oven to 400°F (200°C).
- Boil a large pot of water. Prepare the onions by cutting off the tops and bottoms and removing the outer skin. Boil the onions for 10-15 minutes until they start to soften. Drain and allow to cool.
- Carefully peel 4-5 whole layers from each onion. Finely chop the remaining inner layers.
- In a large bowl, combine the chopped onion layers, Arborio rice, minced garlic, diced red bell pepper, red lentils, parsley, 3 tablespoons of tomato paste, 2 tablespoons of lemon juice, olive oil, and the Middle Eastern seasoning blend. Season with salt and pepper.
- In a separate bowl, mix ½ cup of tomato paste, 4 cups of water, seasoning, 2 tablespoons of lemon juice, and olive oil to create the sauce.
- Stuff each onion layer with the rice mixture and roll up gently. Arrange them in a baking dish.
- Pour the prepared sauce over the stuffed onions until they are fully covered.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and continue baking for another 20-30 minutes, or until the onions are caramelized and soft.
- Serve the stuffed onions with a side of yogurt sauce.
Notes
- The recipe can be customized by altering the spice blend or adding additional ingredients like nuts or dried fruit to the filling.
- Leftovers can be refrigerated and reheated, maintaining their flavor and texture.
- The dish pairs well with a yogurt sauce or a fresh salad, enhancing its Middle Eastern flair.
Nutrition
Calories: 200kcal