Peel the onions and make one deep lengthwise cut into each onion, cutting almost to the center. Place them in boiling water and cook for 10–15 minutes, until the layers become soft and flexible. Let cool slightly, then carefully separate the onion layers.
Main CoursesMeat
Stuffed Onions with Ground Meat and Rice
Tender baked onions stuffed with juicy ground meat, rice, tomatoes, and aromatic herbs. A hearty and flavorful dish with a rich tomato sauce.
Medium⏱ 2 h 15 min👥 6 servings♨ 220 °C / 428 °F
Method
Heat a small amount of vegetable oil in a skillet. Add the minced garlic and ground meat. Cook, breaking the meat into small pieces.
Season with salt, black pepper, basil, oregano, and onion powder. Add the rice, most of the chopped tomatoes, and most of the chicken broth. Stir and cook for about 10 minutes, until some of the liquid has been absorbed. The rice does not need to be fully cooked.
Mix the reserved tomatoes with the remaining chicken broth. Set aside for pouring over the stuffed onions.
Place a small amount of filling inside each onion layer and roll it around the filling. Arrange the stuffed onions tightly in a baking dish, seam-side down.
Pour the tomato sauce over the onions. Cover the baking dish tightly with foil and bake at 220°C / 425°F for 30–35 minutes.
Remove the foil and bake for another 30 minutes at 220°C / 425°F. For extra browning, turn on the broiler for the final 2–3 minutes.
Sprinkle with fresh parsley and drizzle with balsamic glaze, if desired.
