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Roasted Stuffed Red Onions

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Introduction

Discover the delightful and aromatic flavors of Roasted Stuffed Red Onions. This classic recipe infuses traditional stuffing with Mediterranean essence, promising an appetizing dish that’s perfect for any festive table or family dinner.

Tips for this Recipe

To ensure a moist and evenly roasted onion with perfectly seasoned filling, consider pre-roasting the red onions at a low temperature before stuffing. This step helps to caramelize their natural sugars and tenderizes them for optimal texture.

Why you will love this recipe

The Roasted Stuffed Red Onion offers a unique twist on the traditional stuffing, incorporating rich flavors from Mediterranean cuisine that appeal to both seasoned and adventurous palates. The harmonious blend of ingredients guarantees an indulgent dining experience with every bite.

Ingredients

  • 8 medium red onions, peeled, trimmed
  • 1 tablespoon kosher salt
  • 1/2 cup extra-virgin olive oil, divided
  • 4 garlic cloves, finely chopped
  • 1/2 pound ground beef or lamb
  • 2 dried bay leaves
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons dried mint
  • 5 cups cooked white rice
  • 1 cup dry white wine
  • 4 tablespoons fresh lemon juice
  • 1/2 cup finely chopped fresh dill
  • 1 teaspoon finely grated lemon zest

Adviced Equipment

  • Stuffed Red Onion Holder
  • Roasting Pan with Lid
  • Mandoline Slicer
  • Cutting Board with Wide Surface
  • Oven-Safe Measuring Cups and Spoons
  • Mini Baking Sheet Set
  • Digital Kitchen Scale
  • Sharp Chef’s Knife
  • Stuffing Spatula

History of the Recipe

The concept of roasting stuffed vegetables dates back to ancient times, but Roasted Stuffed Red Onions have evolved from Middle Eastern and Mediterraneran culinary traditions. The marriage of flavors in this dish represents a cross-cultural exchange that celebrates the joy of communal eating and the richness of diverse gastronomic heritage.

Fun Facts about This Recipe

Did you know? Roasted Stuffed Red Onions can be a canvas for regional variations. From adding local cheeses to using indigenous spices, this recipe adapts effortlessly across different cultures while maintaining its core charm of warmth and comfort.

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Roasted Stuffed Red Onions

Roasted Stuffed Red Onions

amanda

Equipment

  • Stuffed Red Onion Holder - A tool designed to hold red onions upright while they're being stuffed and roasted, ensuring even cooking and easy access for filling the onions.

  • Roasting Pan with Lid - An ideal option is a high-sided, oven-safe pan that allows heat circulation around the onions as they roast, ensuring even cooking; a lid helps retain moisture and speed up the process.

  • Mandoline Slicer - Used to uniformly slice the outer layers of an onion before roasting for consistent texture and appearance across all pieces.

  • Cutting Board with Wide Surface - Necessary for preparing several red onions at once without them moving around too much during slicing or stuffing processes.

  • Oven-Safe Measuring Cups and Spoons - Essential for precisely measuring ingredients needed for filling the roasted onions, such as spices and fillings like breadcrumbs or cheese.

  • Mini Baking Sheet Set - Useful if you plan to stuff and roast multiple red onions at once; provides a small platform for each onion.

  • Digital Kitchen Scale - Accurately measuring ingredients by weight, ensuring the right proportions for recipe success.

  • Sharp Chef's Knife - Essential for peeling and coring onions as well as slicing them evenly before stuffing.

  • Stuffing Spatula - Designed specifically for transferring and filling roasted red onions, ensuring a hygienic and efficient process.

Ingredients

  • 8 medium red onions, peeled, trimmed

  • 1 tablespoon kosher salt plus more

  • 1/2 cup extra-virgin olive oil, divided

  • 4 garlic cloves, finely chopped

  • 1/2 pound ground beef or lamb

  • 2 dried bay leaves

  • 2 teaspoons dried oregano

  • 1 1/2 teaspoons dried mint

  • 5 cups cooked white rice

  • 1 cup dry white wine, divided

  • 4 tablespoons fresh lemon juice, divided

  • 1/2 cup finely chopped fresh dill

  • 1 teaspoon finely grated lemon zest

  • Freshly ground black pepper

Instructions

1

Instruction 1

Cook onions in a pot of boiling salted water until slightly softened, about 10 minutes. Using a slotted spoon, transfer to a large bowl; let cool slightly.
2

Instruction 2

Working with 1 onion at a time, make a lengthwise slit from top to bottom with a paring knife, cutting through 2-3 layers of onion, depending on thickness of layers. Gently remove inside layers, allowing outer 2-3 layers to hold their shape. Finely chop enough of the inside layers to measure 1 cup.
3

Instruction 3

Heat 1/4 cup oil in a large heavy skillet over medium heat. Add garlic and chopped onions; cook, stirring often, until soft, about 2 minutes. Add 1 tablespoon salt, beef, bay leaves, oregano, and mint; cook, breaking up meat with the back of a spoon, until meat is cooked through, 2-3 minutes. Stir in rice, 1/2 cup wine, and 2 tablespoons lemon juice; cook, stirring often, until liquid is absorbed, about 3 minutes. Add dill and zest; mix well. Season filling with salt and pepper.
4

Instruction 4

Preheat oven to 400°F. Spoon about 1/2 cup filling into each onion (it should be tightly packed). Place onions in a 13x9x2" baking dish, stuffed side up; drizzle with 1/4 cup oil, 1/2 cup wine, and 2 tablespoons lemon juice.
5

Instruction 5

Roast onions until crispy on top and slightly browned, about 30 minutes. Serve hot or at room temperature.
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