Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 4
Calories: 450 per serving
Ingredients
- 2 large yellow onions
- 1 cup long-grain rice, rinsed
- 1 pound ground beef or lamb
- 1/2 cup pine nuts, toasted
- 1/4 cup fresh parsley, chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups chicken or vegetable broth
- Juice of 1 lemon
- 1/4 cup raisins (optional)
Instructions
- Preheat the oven.
Preheat your oven to 350°F. A steady, moderate oven temperature is important so the onions can soften slowly and evenly while the rice cooks gently inside the filling without drying out. - Prepare the onion shells.
Cut the tops off the onions just enough to expose the layers. Using a spoon, carefully scoop out the inner layers, leaving about 1/4 inch of onion all around to form sturdy shells. Take your time with this step so the outer layers do not tear. Finely chop the onion layers you remove and set them aside, as they will be used in the filling. - Sauté the chopped onion.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes, stirring frequently, until it becomes soft and translucent. The goal is to release its sweetness without browning, which helps create a well-balanced filling. - Brown the meat.
Add the ground beef or lamb to the skillet with the softened onion. Cook, breaking it up with a spoon, until the meat is fully browned. If there is excess fat in the pan, carefully drain it so the filling remains rich but not greasy. - Combine the filling ingredients.
Stir the rinsed rice, toasted pine nuts, chopped parsley, cinnamon, allspice, salt, black pepper, and the optional raisins into the meat mixture. Mix thoroughly so the spices and herbs are evenly distributed. Cook for 2 to 3 minutes, stirring constantly. This step lightly toasts the rice and allows the flavors to begin melding without fully cooking the rice. - Stuff the onions.
Spoon the filling into each onion shell, pressing it down gently so it is packed but not compressed too tightly. The rice needs a little room to expand as it cooks. Arrange the stuffed onions upright in a baking dish so they remain stable and cook evenly.
- Add the liquid and lemon.
Carefully pour the chicken or vegetable broth around the stuffed onions, allowing the liquid to come partway up their sides without pouring directly over the tops. Drizzle the lemon juice evenly over the onions to add brightness and balance to the rich filling. - Bake covered.
Cover the baking dish tightly with aluminum foil to trap steam. Place it in the preheated oven and bake for 1 hour. During this time, the onions will soften, and the rice will absorb the broth and cook through. - Finish uncovered.
Remove the foil and return the dish to the oven for an additional 15 to 20 minutes. This allows excess liquid to reduce slightly and the tops of the onions to develop a light golden color. - Rest and serve.
Remove the dish from the oven and let it rest for a few minutes before serving. This brief resting time helps the filling settle, making the stuffed onions easier to serve while ensuring each bite is flavorful and satisfying.