Cooked - Holiday Stuffed Onions

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Holiday Stuffed Onions

6.0

6 extra-large onions

1 cup raw short-grain rice

2 tomatoes, finely chopped

1 onion, finely chopped

¼ bunch each parsley, mint & dill, finely chopped

1 heaping tbsp tomato paste

2 tbsp pomegranate molasses

¼ cup olive oil

2 tsp salt

1 tsp black pepper

Juice of 1 lemon

2 lbs Korean-style bone-in short ribs, about ¾-inch thick

Salt & pepper

Drizzle of oil

¼ cup tomato paste

2 tbsp pomegranate molasses

2 tbsp date molasses (or maple syrup)

3 tbsp oil

2 tsp salt

1 tsp black pepper

1 tbsp dried mint

Juice of 1 lemon

2 cups reserved onion water

Peel onions and cut a slit halfway through each from top to bottom.
Place in a large pot, cover with water and boil about 30 minutes, until softened.
Meanwhile, combine all filling ingredients and set aside.
Season short ribs generously with salt and pepper.
Heat a drizzle of oil in a large oven-safe pot over medium heat and sear ribs for a few minutes per side until beautifully browned.
Turn off heat.
Remove softened onions, reserving 2 cups of the onion water, and let cool.
Carefully separate the onion layers.
Add a spoonful of filling to each layer, roll tightly and arrange over the seared short ribs.
Mix all sauce ingredients together and pour evenly over the stuffed onions.
Cover directly with parchment paper, then cover the pot with its lid or tightly with foil.
Bake at 375°F for about 2 hours, until the onions are tender and everything is beautifully caramelized.
Serve warm and enjoy.

Course🍽️Main Course

Diets🥩Carnivore...

Category🫑Stuffed Vegetables

CuisineMediterranean

Occasions🎉Celebration🎉Holiday

Season🍂Fall

DifficultyMedium ⏰ 1h30m

Created 5 weeks ago

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