Description
Stuffed onions with ground beef and rice is a comforting, hearty dish featuring large onions hollowed out and filled with a savory mixture of ground beef, rice, and aromatic herbs and spices. This classic recipe combines tender baked onions with a flavorful meat and rice stuffing, making for a satisfying and wholesome meal perfect for family dinners or special occasions.
Ingredients
Ingredients
- 4 large onions
- 1/2 lb (225g) ground beef
- 1/2 cup uncooked rice
- 1 cup beef broth or water
- 2 cloves garlic, minced
- 1 small tomato, finely chopped
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- Optional: 1/4 teaspoon ground cinnamon or allspice for aromatic flavor
Instructions
- Prepare the onions: Peel the onions and carefully hollow out their centers using a spoon or melon baller, leaving about half an inch of the onion walls intact to hold the filling. Set aside the removed onion centers for later use.
- Cook rice partially: Rinse the rice under cold water until the water runs clear. Bring 3/4 cup of water or broth to a boil in a small pot, add the rice and a pinch of salt, cover, and simmer for about 10 minutes until partially cooked. Drain if needed and set aside.
- Make the filling: Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink. Season with salt, black pepper, paprika, and dried parsley. Stir in the chopped tomato and sauté for 2-3 minutes until softened. Chop the reserved onion centers finely and add to the mixture. Mix in the partially cooked rice and remove from heat.
- Stuff the onions: Gently fill each hollowed onion with the beef and rice mixture, pressing down lightly to pack the filling well but without overfilling.
- Bake the stuffed onions: Preheat the oven to 350°F (175°C). Place the stuffed onions upright in a baking dish and pour the beef broth or water around them to cover the base of the dish. Cover the dish tightly with aluminum foil.
- Bake until tender: Bake in the preheated oven for 45-60 minutes until the onions are tender when pierced with a fork and the filling is fully cooked and flavorful. Remove the foil during the last 10 minutes to allow the tops to brown slightly if desired.
- Serve: Remove the stuffed onions carefully from the baking dish, spoon some of the cooking liquid over them for extra moisture, and serve warm as a main or side dish.
Notes
- Choose large, firm onions such as yellow or Spanish onions for easier hollowing and stuffing.
- Partially cooking the rice before stuffing ensures it finishes perfectly during baking without being hard or undercooked.
- Optional spices like cinnamon or allspice add a delightful depth and Middle Eastern flair to the filling.
- Use beef broth instead of water for richer flavor in the baking liquid.
- Leftover stuffed onions can be reheated gently in the oven or microwave.
