Name: Stuffed Onions
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 6 large yellow onions; 1 cup cooked rice; 1/2 lb ground beef; 1/4 cup pine nuts; 1 teaspoon cinnamon; 1 teaspoon allspice; 1/2 teaspoon nutmeg; Salt and pepper to taste; 1 can of tomato sauce; 2 cups chicken or beef broth; Fresh parsley for garnish

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish that can accommodate all the onions.
Start by preparing the onions. Peel the onions and cut off the tops. Carefully scoop out the center of each onion, creating a hollow cavity while leaving a few layers intact to form a shell. Chop the scooped-out portions of the onion and set them aside.
In a skillet over medium heat, cook the ground beef until browned. Add the chopped onion bits and cook until translucent.
Add the cooked rice, pine nuts, cinnamon, allspice, nutmeg, salt, and pepper to the skillet. Mix well to combine all the flavors. Allow the mixture to cook for a few more minutes to meld the ingredients.
Stuff each hollowed onion with the meat and rice mixture, pressing gently to pack them firmly.
Place the stuffed onions in the greased baking dish. Pour the tomato sauce over the onions, then add the broth to the dish.
Cover the baking dish with foil and bake in the preheated oven for approximately 45-50 minutes. Check halfway through and baste the onions with the sauce to keep them moist.
Remove the foil and continue baking for an additional 10-15 minutes to allow the tops of the onions to brown slightly.
Once the stuffed onions are cooked through and tender, remove them from the oven.
Garnish with freshly chopped parsley for a pop of color and added freshness.

Ingredients

Instructions

Nutrition Facts

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