Stuffed Onions by Mary Kalifatidis

Yields6 ServingsPrep Time30 minsCook Time45 mins
Category, ,

Ingredients

8 Brown Onions, whole
For the Filling
500 g Beef Mince
1 cup Arborio Rice
1 tbsp Olive Oil
2 Medium-sized Fresh Tomatoes, chopped and skin removed
1 cup Parsley, chopped
½ cup Mint, chopped
Salt,Pepper and Oregano, to taste
For the Sauce
2 tbsp Olive Oil
1 Small Brown Onion, grated
3 cloves Garlic, crushed
2 Tomatoes, crushed, or Passata
1 tbsp Tomato Paste
1 cup Stock, Water or reserve Onion Water form boiling
Salt and Pepper, to taste
Olive Oil for tray and to drizzle

Method

1

Peel the onions and trim the tops and bottoms so they sit flat. Place them in a large pot of boiling salted water and cook until just softened but still holding their shape (about 15-20 minutes depending on size).

2

Prepare the filling. While the onions are boiling, place all filling ingredients into a bowl and mix thoroughly until well combined.

3

Once the onions are tender, carefully remove them from the water and allow them to cool slightly (or rinse briefly under cold water to handle comfortably).

4

Gently separate the onion into individual layers, keeping each layer intact.

5

Fill and roll. Lightly drizzle olive oil over the base of a large baking dish.Take one onion layer at a time, place about a tablespoon of filling at one end, then roll it up gently. Place each stuffed onion seam-side down in the baking dish, arranging them side by side.

6

To make sauce sauté onions and garlic add fresh tomatoes and tomato paste.

7

Spoon or drizzle your prepared sauce evenly over the onions. Finish with a generous drizzle of olive oil over the top.

8

Bake. Cover the dish with baking paper, then foil. Bake in a preheated oven at 180°C (fan 170°C) for about 25 minutes. Remove the foil and paper, then return to the oven and bake uncovered until the tops are lightly browned and slightly caramelised.

Ingredients

 8 Brown Onions, whole
For the Filling
 500 g Beef Mince
 1 cup Arborio Rice
 1 tbsp Olive Oil
 2 Medium-sized Fresh Tomatoes, chopped and skin removed
 1 cup Parsley, chopped
 ½ cup Mint, chopped
 Salt,Pepper and Oregano, to taste
For the Sauce
 2 tbsp Olive Oil
 1 Small Brown Onion, grated
 3 cloves Garlic, crushed
 2 Tomatoes, crushed, or Passata
 1 tbsp Tomato Paste
 1 cup Stock, Water or reserve Onion Water form boiling
 Salt and Pepper, to taste
 Olive Oil for tray and to drizzle
Stuffed Onions by Mary Kalifatidis
IngredientsDirections

Have you tried...