Roasted Stuffed Red Onions

Ingredients for Roasted Stuffed Red Onions

• 8 medium red onions, peeled, trimmed

• 1 tablespoon kosher salt plus more

• 120ml extra-virgin olive oil, divided

• 4 garlic cloves, finely chopped

• 230g beef mince or lamb

• 2 dried bay leaves

• 2 teaspoons dried oregano

• 1 1/2 teaspoons dried mint

• 5 cups cooked white rice

• 240ml dry white wine, divided

• 4 tablespoons fresh lemon juice, divided

• 1/2 cup finely chopped fresh dill

• 1 teaspoon finely grated lemon zest

• Freshly ground black pepper

Cook onions in a pot of boiling salted water until slightly softened, about 10 minutes. Using a slotted spoon, transfer to a large bowl; let cool slightly.

Working with 1 onion at a time, make a lengthwise slit from top to bottom with a paring knife, cutting through 2-3 layers of onion, depending on thickness of layers. Gently remove inside layers, allowing outer 2-3 layers to hold their shape. Finely chop enough of the inside layers to measure 240ml .

Heat 60ml oil in a large heavy skillet over medium heat. Add garlic and chopped onions; cook, stirring often, until soft, about 2 minutes. Add 1 tablespoon salt, beef, bay leaves, oregano, and mint; cook, breaking up meat with the back of a spoon, until meat is cooked through, 2-3 minutes. Stir in rice, 120ml wine, and 2 tablespoons lemon juice; cook, stirring often, until liquid is absorbed, about 3 minutes. Add dill and zest; mix well. Season filling with salt and pepper.

Preheat oven to 204°C. Spoon about 80g filling into each onion (it should be tightly packed). Place onions in a 13x9x2" baking dish, stuffed side up; drizzle with 60ml oil, 120ml wine, and 2 tablespoons lemon juice.

Roast onions until crispy on top and slightly browned, about 30 minutes. Serve hot or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.