Lunch: Roasted Stuffed Red Onions

Recipe by Melia Marden Briefly blanching whole onions makes them easy to separate and fill.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Roasted Stuffed Red Onions

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

8 medium red onions, peeled, trimmed
1 tablespoon kosher salt plus more
1/2 cup extra-virgin olive oil, divided
4 garlic cloves, finely chopped
1/2 pound ground beef or lamb
2 dried bay leaves
2 teaspoons dried oregano
1 1/2 teaspoons dried mint
5 cups cooked white rice
1 cup 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

Instructions

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 1 cup.
Heat 1/4 cup 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, 1/2 cup 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 400 °F. Spoon about 1/2 cup filling into each onion (it should be tightly packed). Place onions in a 13x9x2" baking dish, stuffed side up; drizzle with 1/4 cup oil, 1/2 cup wine, and 2 tablespoons lemon juice.
Roast onions until crispy on top and slightly browned, about 30 minutes. Serve hot or at room temperature.

Reviews


Add a review for Roasted Stuffed Red Onions

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now