Middle Eastern Stuffed Onions

I recently felt inspired to make an elaborate dinner—something that required more effort than just boiling a pot of water or sticking something in the oven. I remembered that a family friend had made the most amazing stuffed onions for me exactly a year ago, so I decided to try recreating it. On a quiet Friday evening, my friend M.B. and I decided to stay in, cook, sip wine, and catch up.

To make the stuffed onions, you’ll need:

• 10 yellow onions

• 2 packs of beefless ground beef (Trader Joe’s brand)

• 1 red bell pepper

• 2 shallots

• 2 cloves of garlic

• 1/2 cup parsley

• 6 tbsp tomato paste

• Consommé (Osem brand, chicken flavor, or bouillon)

• 1 3/4 cups basmati rice

• 1/4 cup olive oil

• 1 tsp paprika

• 1/2 tsp cayenne pepper

• 1/2 tsp baharat

• 1/2 tsp cumin

• Salt and pepper to taste

Instructions

1. Prepare the onions:
Start by removing the skins from the onions, and make a cut about halfway into each onion. This makes it easier to peel off individual layers for stuffing later. Place the onions in a pot of boiling water for 10 minutes. Strain the water and allow the onions to cool while you prepare the filling.

2. Make the filling:
Finely chop the garlic, shallots, and red bell pepper. Sauté the shallots and red bell pepper in olive oil, then add the beefless ground beef. Add the spices listed above, seasoning generously if you enjoy bold flavors. Stir in 3 tablespoons of tomato paste and the rinsed basmati rice. Let the mixture cook until slightly browned, then remove it from the heat to cool.

3. Prepare the tomato broth:
While the filling cools, make a light tomato broth. Combine 3 cups of boiling water, 3 tablespoons of tomato paste, 1 heaping tablespoon of consommé, and a drizzle of olive oil.

4. Stuff the onions:
Peel the onion layers, and fill each layer with 1–2 tablespoons of the filling. Roll the layers shut and place them in a pot. Pour the prepared broth over the stuffed onions, and bring the mixture to a boil on the stovetop.

5. Cook:
Once the broth is boiling, cover the pot with a lid or foil and transfer it to a preheated oven set to 320°F. Cook for about 1 hour, then uncover and cook for an additional 10–15 minutes to allow for browning.

The Final Dish

The stuffed onions simply melt in your mouth. The cooked onions develop a slight sweetness, and the broth thickens as it reduces. I happened to have extra filling, so I stuffed a pepper and placed it in the center of the pot. The filling works wonderfully with other stuffed vegetables like cabbage, peppers, or zucchini.

While this dish was a bit time-consuming, it was well worth the effort. I’m so glad I got to share the experience with a friend and enjoy a delicious meal together.