How to Cooking Tasty Stuffed Onion

How to Cooking Tasty 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.
Carefully remove inside layers of onion, separating into eight individual shells (refrigerate remaining onion for another use).
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 that.
Ingredients of Stuffed Onion
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It’s of big white onion.
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Prepare of Stuffing: Meat mixture.
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Prepare of ground meat.
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Prepare of Egyptian rice, washed.
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You need of paprika powder.
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You need of cumin powder.
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You need of pomegranate sauce.
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Prepare of olive oil.
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It’s of black lemon powder.
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Prepare of baharat.
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Prepare of parsley, chopped.
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It’s of onion, minced.
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It’s of Salt and black pepper.
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It’s of beef/chicken broth.
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It’s of water.
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It’s of pomegranate syrup.
With a triple-layer shell, the onions are sturdy enough to hold the sausage.
Trim the ends of the onions, leaving the skins on, and cut them in half horizontally.
Put the onions, cut-side up, in a baking dish just large enough to hold.
Add salt and pepper to the bread crumb mixture if desired.
Stuffed Onion step by step
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Peel the onions, trim the ends then make a cut down on one side, cutting into the center from top to bottom..
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Cook in boiling water for 15 minutes. Remove from boiling water and allow to cool. After that separate from layer..
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In a bowl, put all the meat mixture then mix it well..
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Place 1-2 tsp of meat mixture in each layer of the onions and wrap it..
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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..
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Bring to boil. Reduce the heat to low, cover the pan and simmer for about 1 hour..
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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.