Ingredients
- Large Yellow Onions: 6
- Ground Lamb or Beef: 1 pound
- Cooked Rice: 1 cup
- Chopped Fresh Dill: 1/4 cup
- Chopped Fresh Mint: 1/4 cup
- Olive Oil: 1/4 cup
- Tomato Paste: 2 tablespoons
- Chicken Broth: 2 cups
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut off the tops and bottoms of the onions. Boil the onions in salted water for 10-15 minutes, or until slightly softened. Drain and let cool enough to handle.
- Step 2: While onions are cooling, prepare the filling. In a large bowl, combine the ground lamb or beef, cooked rice, dill, mint, olive oil, and tomato paste. Season generously with salt and pepper.
- Step 3: Carefully scoop out the centers of the onions, leaving about 1/2 inch of the outer layers intact. Chop the scooped-out onion and add it to the meat mixture.
- Step 4: Stuff each onion with the meat mixture, packing it in firmly.
- Step 5: Place the stuffed onions in a baking dish. Pour the chicken broth around the onions.
- Step 6: Cover the baking dish with foil and bake for 1 hour. Remove the foil and bake for another 30 minutes, or until the onions are tender and the filling is cooked through.
Notes
- Store leftover stuffed onions in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual stuffed onions in the microwave or oven with a splash of broth to prevent drying.
- Serve these savory onions with a dollop of plain Greek yogurt and a sprinkle of fresh dill for a bright contrast.
- Don't discard the onion tops; chop and sauté them with the meat mixture for extra flavor and less waste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American