Mohamed Shili This delicious and hearty dish features tender Julia Child Stuffed Onions with a savory blend of meat and rice, all baked to perfection. It’s a comforting meal that’s both flavorful and satisfying. Feel free to customize the filling with your favorite herbs and spices to suit your taste.
Ingredients Needed
- 1 lb ground pork (or any ground meat of choice)
- 1 cup rice, rinsed
- 1 tbsp tomato paste
- 1 medium tomato, diced
- 5 cloves garlic, minced
- 1 tsp salt
- 1 tsp paprika
- 1 tsp dried oregano
- 1/4 tsp black pepper
- 1/4 cup (15g) chopped fresh parsley
- 6 large yellow onions (may need more if they are small)
- For the Sauce:
- 1 tbsp ghee or butter
- 2 tbsp tomato paste
- 2 cups beef, chicken, or vegetable broth
How To Make Stuffed Onions
- Prepare the Stuffing: In a mixing bowl, combine ground meat, rinsed rice, tomato paste, diced tomato, minced garlic, salt, paprika, oregano, black pepper, and parsley. Mix well and set aside. (For best flavor, you can prepare the filling the night before and refrigerate it. Let it sit at room temperature for 30 minutes before stuffing.)
- Prepare the Onions: Cut the ends off each onion, place it flat-side down, and make a vertical slit from the top to the center without cutting it in half. Repeat with all onions.
- Parboil the Onions: Fill a pot with water, bring to a boil, and add the onions. Cook for about 15 minutes, or until the layers begin to separate. Be careful not to overboil, as they may fall apart. Drain and let them cool (you can run them under cold water to speed up the process).
- Stuff the Onions: Carefully peel apart the onion layers. Place about 1 tablespoon of filling inside each layer and roll it up. If onion layers are too large, you can cut them in half. Save the onion cores for broth or dice them and mix into the filling. Repeat until all the filling is used (makes approximately 34 stuffed onions, depending on onion size).
- Assemble in a Baking Dish: Arrange stuffed onions seam-side down in a round baking dish, packed tightly together.
- Prepare the Sauce: In a small saucepan over medium heat, melt the ghee or butter. Stir in tomato paste and broth, then taste and adjust salt if needed. Pour the warm sauce over the stuffed onions.
- Bake: Cover with a piece of parchment paper and then aluminum foil. Bake in a preheated 425°F (220°C) oven for 45 minutes covered, then uncover and bake for another 15 minutes. For a beautifully caramelized finish, broil for the last few minutes.
- Serve & Store: Enjoy warm with a side of plain yogurt, or serve as is. Leftovers can be stored in the refrigerator for up to 5 days.
Recipe Tips
- Choose the Right Onions: Select large, firm onions of equal size to ensure even cooking and ample space for stuffing.
- Parboil with Care: Boil the onions just until layers start to separate, making them pliable for stuffing without falling apart.
- Balance the Filling: Ensure the meat-to-rice ratio in the stuffing is balanced for a cohesive texture and flavor.
- Secure the Rolls: Place stuffed onions seam-side down in the baking dish to prevent unrolling during cooking.
- Monitor Baking Liquid: Keep an eye on the sauce level while baking, adding more broth if necessary to maintain moisture.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover stuffed onions in an airtight container and refrigerate for up to 5 days.
- Freeze: Arrange leftover stuffed onions in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag, and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm in the oven until heated through.
- Reheating: To reheat, place leftover stuffed onions in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. Alternatively, microwave individual portions on medium power for 2-3 minutes.
Nutrition Fact
Serving Size: 1 stuffed onion (assuming 6 servings)
- Calories: Approximately 300
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 500mg
- Potassium: 400mg
- Total Carbohydrate: 25g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 15g
More Julia Child Recipes:
Julia Child Stuffed Onions
Description
This delicious and hearty dish features tender Julia Child Stuffed Onions with a savory blend of meat and rice, all baked to perfection. It’s a comforting meal that’s both flavorful and satisfying. Feel free to customize the filling with your favorite herbs and spices to suit your taste.
Ingredients
For the Sauce:
Instructions
- Prepare the Stuffing: In a mixing bowl, combine ground meat, rinsed rice, tomato paste, diced tomato, minced garlic, salt, paprika, oregano, black pepper, and parsley. Mix well and set aside. (For best flavor, you can prepare the filling the night before and refrigerate it. Let it sit at room temperature for 30 minutes before stuffing.)
- Prepare the Onions: Cut the ends off each onion, place it flat-side down, and make a vertical slit from the top to the center without cutting it in half. Repeat with all onions.
- Parboil the Onions: Fill a pot with water, bring to a boil, and add the onions. Cook for about 15 minutes, or until the layers begin to separate. Be careful not to overboil, as they may fall apart. Drain and let them cool (you can run them under cold water to speed up the process).
- Stuff the Onions: Carefully peel apart the onion layers. Place about 1 tablespoon of filling inside each layer and roll it up. If onion layers are too large, you can cut them in half. Save the onion cores for broth or dice them and mix into the filling. Repeat until all the filling is used (makes approximately 34 stuffed onions, depending on onion size).
- Assemble in a Baking Dish: Arrange stuffed onions seam-side down in a round baking dish, packed tightly together.
- Prepare the Sauce: In a small saucepan over medium heat, melt the ghee or butter. Stir in tomato paste and broth, then taste and adjust salt if needed. Pour the warm sauce over the stuffed onions.
- Bake: Cover with a piece of parchment paper and then aluminum foil. Bake in a preheated 425°F (220°C) oven for 45 minutes covered, then uncover and bake for another 15 minutes. For a beautifully caramelized finish, broil for the last few minutes.
- Serve & Store: Enjoy warm with a side of plain yogurt, or serve as is. Leftovers can be stored in the refrigerator for up to 5 days.
Notes
- Choose the Right Onions: Select large, firm onions of equal size to ensure even cooking and ample space for stuffing.
- Parboil with Care: Boil the onions just until layers start to separate, making them pliable for stuffing without falling apart.
- Balance the Filling: Ensure the meat-to-rice ratio in the stuffing is balanced for a cohesive texture and flavor.
- Secure the Rolls: Place stuffed onions seam-side down in the baking dish to prevent unrolling during cooking.
- Monitor Baking Liquid: Keep an eye on the sauce level while baking, adding more broth if necessary to maintain moisture.
Julia Child Stuffed Onions
