Recipe: Appetizing Stuffed Onion

Recipe: Appetizing Stuffed Onion Delicious, fresh and tasty.

Stuffed Onion. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Large Spanish onions are stuffed with a mixture of spicy sausage, green bell pepper, rice, bread crumbs and herbs.

Put the onions, cut-side up, in a baking dish just large enough to hold.

Stuffed onions — yes, onions! — are the best thing you're probably not making.

The bite of these alliums is sharp when raw, but a double bake seriously mellows their flavor, giving them a mild, gentle sweetness that's the perfect vessel for savory stuffings.

You can have Stuffed Onion using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Stuffed Onion

1. It’s 3-4 pcs of big white onion.

2. You need of Stuffing: Meat mixture.

3. Prepare 1/4 kg of ground meat.

4. It’s 1 cup of Egyptian rice, washed.

5. You need 1/2 tsp of paprika powder.

6. It’s 1/2 tsp of cumin powder.

7. You need 1/4 cup of pomegranate sauce.

8. Prepare 1/4 cup of olive oil.

9. You need 1/2 tsp of black lemon powder.

10. You need 1/2 tsp of baharat.

11. You need 1/4 cup of parsley, chopped.

12. You need 1/4 cup of onion, minced.

13. You need of Salt and black pepper.

14. It’s 2 cups of beef/chicken broth.

15. You need 2 cups of water.

16. You need 1/4 cup of pomegranate syrup.

With a triple-layer shell, the onions are sturdy enough to hold the sausage.

Place onions in a large saucepan.

Carefully remove inside layers of onion, separating into eight individual shells (refrigerate remaining onion for another use).

Add salt and pepper to the bread crumb mixture if desired.

Stuffed Onion step by step

1. Peel the onions, trim the ends then make a cut down on one side, cutting into the center from top to bottom..

2. Cook in boiling water for 15 minutes. Remove from boiling water and allow to cool. After that separate from layer..

3. In a bowl, put all the meat mixture then mix it well..

4. Place 1-2 tsp of meat mixture in each layer of the onions and wrap it..

5. In a pan, put broth, water, and pomegranate syrup. Put 1 of cinnamon stick and 1 dry bay leaves. Then arrange the stuffed onions in the pan..

6. Bring to boil. Reduce the heat to low, cover the pan and simmer for about 1 hour..

7. Put in plate, put some garnish up, (optional) then Serve..

Place the onions in a greased baking dish and fill with stuffing.

Drizzle with the remaining tablespoon of butter.

Hollow out and fill roasted onions with a chunky stuffing for a twist on the hearty casserole version.

Cut a thin slice from bottom (rounded end) of each onion, forming a base for onions to stand.

What I loved about this dish was that each "stuffed" onion just uses a single layer of onion and that the presentation was so beautiful.