Stuffed Onions with Beef and Rice | Melt-in-Your-Mouth

Soft, tender stuffed onions filled with a flavorful beef and rice mixture, slowly cooked until melt-in-your-mouth delicious.

►Full written recipe: https://thecookingfoodie.com/recipe/stuffed-onions-recipe/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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Ingredients
For the onions:
6 large Onions
For the filling;
450 g Ground beef or lamb
½ cup Rice short-grain, rinsed
¼ bunch Fresh Parsley chopped
¼ bunch Fresh Mint chopped
6 Onion cores finely chopped (from step 1)
2 cloves Garlic crushed
2 tablespoons Olive oil use if the meat is lean
2 tablespoons Tomato paste
1 teaspoon Paprika
1 teaspoon Baharat Read notes
Salt to taste
Black pepper to taste
For the sauce:
2 cups Beef broth
2 cups Water
1 cup Crushed/chopped tomatoes
1 tablespoons Date syrup
1 Cinnamon stick
¼ teaspoon Salt
¼ teaspoon Black Pepper

Instructions
1. Prepare the onions: Bring a large pot of salted water to a boil. Peel the onions and trim both ends. Cut a slit from top to bottom on one side of each onion, slicing into the center.
2. Boil for 12–15 minutes, until slightly softened. Drain and let cool. Gently separate the onion into layers. Set aside the small inner cores, they’ll go into the filling.
3. Make the filling: Finely chop the onion cores, parsley, and mint.
4. In a large bowl, mix ground meat, rice, chopped herbs, onion cores, garlic, tomato paste, olive oil, paprika, baharat, salt, and pepper until just combined.
5. Stuff the onions: Place 1–2 tablespoons of filling into each onion layer and roll gently (don’t overfill, the rice expands).
6. Prepare the sauce: In a bowl, mix beef broth, water, crushed tomatoes, date syrup, salt, and black pepper.
7. Cook on the stovetop: Arrange the stuffed onions snugly in a wide, oven-safe pan with the seam side down. Pour the sauce over the onions and add the cinnamon stick.
8. Bring to a gentle boil, then reduce heat to low. Place a heat-proof plate directly on top of the onions (to keep them submerged and prevent opening), cover with a lid, and simmer for 45–60 minutes, until the rice is tender and the sauce has reduced.
9. Optional oven finish (recommended): Preheat oven to 400°F (200°C). Remove the lid and plate. Transfer the pan to the oven and roast for 10–15 minutes, until the onions are lightly caramelized on top.
10. Serve: Serve warm, spooning sauce over the onions.