Stuffed Onions with Beef and Rice | Melt-in-Your-Mouth

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be less expensive.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is often cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and water with seasoning is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

Prepare the onions: Bring a large pot of salted water to a boil. Peel the onions and trim both ends. Cut a slit from top to bottom on one side of each onion, slicing into the center.

Boil for 12–15 minutes, until slightly softened. Drain and let cool. Gently separate the onion into layers. Set aside the small inner cores, they’ll go into the filling.

Make the filling: Finely chop the onion cores, parsley, and mint.

In a large bowl, mix ground meat, rice, chopped herbs, onion cores, garlic, tomato paste, olive oil, paprika, baharat, salt, and pepper until just combined.

Stuff the onions: Place 1–2 tablespoons of filling into each onion layer and roll gently (don’t overfill, the rice expands).

Prepare the sauce: In a bowl, mix beef broth, water, crushed tomatoes, date syrup, salt, and black pepper.

Cook on the stovetop: Arrange the stuffed onions snugly in a wide, oven-safe pan with the seam side down. Pour the sauce over the onions and add the cinnamon stick.

Bring to a gentle boil, then reduce heat to low. Place a heat-proof plate directly on top of the onions (to keep them submerged and prevent opening), cover with a lid, and simmer for 45–60 minutes, until the rice is tender and the sauce has reduced.

Optional oven finish (recommended): Preheat oven to 400°F (200°C). Remove the lid and plate. Transfer the pan to the oven and roast for 10–15 minutes, until the onions are lightly caramelized on top.

Serve: Serve warm, spooning sauce over the onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens