Ingredients
For the Onions:
- 6 large yellow or sweet onions, peeled
- Salt, for seasoning and water
- 1 tablespoon olive oil
For the Filling:
- 1 lb ground beef (or ground lamb for variation)
- 1/2 cup long-grain rice (rinsed and soaked for 10 minutes)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (or 1 tsp dried)
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
For the Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup beef or vegetable broth
- 1 teaspoon dried oregano
- 1 tablespoon fresh dill or 1 teaspoon dried
- Juice of 1 lemon
Garnish (Optional):
- Chopped parsley or dill
- Lemon wedges for serving
Instructions
Fill a large pot with salted water and bring it to a boil. Cut a small slice off the root and top ends of each onion so they stand flat. Score one side vertically, cutting through just the first few layers.
Gently boil the onions for 10–12 minutes until softened but not falling apart. Drain and cool. Carefully peel back the layers to separate into cups, keeping the larger outer layers intact for stuffing. Reserve the smaller inner pieces for later use in the filling or sauce.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for 2–3 minutes until translucent. Stir in the garlic and cook for 30 seconds more.
Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink. Stir in the rice, parsley, mint, allspice, cinnamon, salt, and pepper. Mix well, then remove from heat. Let it cool slightly before stuffing.
Take each onion “cup” and fill it with about 2 tablespoons of the beef-rice mixture, packing it in gently. You want them full but not bursting. Place the stuffed onions seam-side down in a greased casserole dish.
In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook until fragrant. Stir in the crushed tomatoes, broth, oregano, dill, and lemon juice. Simmer for 5–7 minutes to allow the flavors to come together. Taste and adjust seasoning with salt and pepper as needed.
Pour the sauce evenly over the stuffed onions. Cover the dish with foil and bake at 375°F (190°C) for 45 minutes. Remove the foil and bake an additional 20–30 minutes until the tops are slightly golden and the sauce is bubbling.
Let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley or dill and serve with lemon wedges on the side. Pair with crusty bread or a crisp salad for a complete meal.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: 390
- Sugar: 9g
- Fat: 22g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 21g