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–+ servings

Stuffed Onions

Course: Side Dish
Cuisine: Jewish
Keyword: Vegeterian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total time: 1 hour
Total Time: 1 hour
Servings: 12 stuffed onions
Calories: 144kcal
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Ingredients

  • 3 medium Spanish onions
  • 2 cups raw basmati rice
  • 1 cup fresh herbs I used mint, cilantro and basil
  • 1 tablespoon harissa paste
  • 1 tablespoon minced garlic
  • 1 teaspoon fresh or dried sumac
  • Salt and freshly cracked pepper
  • 1 tablespoon olive oil
  • 2 tablespoons goat cheese
  • Champagne grapes optional

Instructions

  • Preheat oven to 400℉.
  • Slice the onions on top and bottom and peel. Make a slit half way through the layers until you just get to the center.
  • Bring a small pot of water to a boil and boil onions for 8-10 minutes.
  • Remove to a cold ice bath until cool enough to handle.
  • Peel off each layer of onion and remove nylony residue.
  • Mix rice, herbs, harissa, garlic, sumac, salt and pepper in a bowl.
  • Place a small amount of mixture in the center of each onion layer and roll closed, until all onions are filled.
  • Line up the stuffed onions in a sautée pan so that they are snug, drizzle olive oil and add grapes if using around the pan. Bake for 30-40 minutes.
  • Top with goat cheese and enjoy.

Video

Nutrition

Calories: 144kcal | Carbohydrates: 28g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 31mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 454IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 1mg