Stuffed Onions, My Way Recipe

Prepare onions

Peel the onions and trim the root end slightly to create a flat base but keep enough root so the layers stay together. Trim the top to create a flat lid; reserve the tops for later if desired.

Using a small paring knife, core the center of each onion from the top down about 1/2 to 3/4 inch, removing inner layers to make a cavity for the filling. Keep the removed onion flesh — chop and reserve for the filling and sauce (see below).

Bring a large pot of salted water to a gentle simmer. Blanch the hollowed onions for 4–5 minutes to soften slightly but still hold shape. Remove and drain upside down on paper towels.

In a skillet over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add the blanched onions cut-side down and cook 4–5 minutes to caramelize the exposed layers, sprinkling with 1 tsp salt and 1/2 tsp pepper. Remove and set aside.

Heat 1 tbs olive oil in a medium skillet over medium heat. Add the finely chopped shallot and reserved chopped onion flesh and cook until softened, about 3–4 minutes.

Add the minced garlic and cook 30 seconds until fragrant. Add the ground lamb or beef and cook, breaking it up with a spoon, until browned and no longer pink, 6–8 minutes. Season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika. Drain any excess fat if necessary.

Stir in the cooked lentils, dijon mustard, panko breadcrumbs, and the beaten egg. Cook 1–2 minutes to bind. Remove from heat and fold in the chopped parsley and mint. Taste and adjust seasoning. The mixture should be moist but hold together when formed into a ball; add a tablespoon of water or more breadcrumbs if needed.

Form the filling into 6 even portions (about 3 heaping tbs each) and gently stuff into the hollowed onions, pressing to fill but not overpacking. Reserve any extra filling for baking alongside the onions if desired.

Preheat the oven to 180°C (350°F). In a deep ovenproof skillet or Dutch oven, heat 1 tbs olive oil over medium heat. Add the grated carrot and cook 3–4 minutes until it softens and releases sweetness.

Add the canned crushed tomatoes and tomato paste, then pour in the stock and optional red wine. Stir to combine. Add 1 tsp dried oregano, 1 bay leaf, 1 tsp sugar, 1 tsp salt, and 1/2 tsp pepper. Add the reserved tops/ lids of the onions into the sauce for extra onion flavor if you like.

Bring the sauce to a gentle simmer, then nestle the stuffed onions upright into the sauce so the sauce comes about halfway up their sides. Spoon some sauce over the tops. Cover the skillet or pot and transfer to the preheated oven.

Bake for 30–35 minutes until the filling is cooked through (internal 74°C / 165°F for meat) and the onions are tender. Remove from oven, discard bay leaf, and stir in the torn basil. Let rest 5 minutes.

If you like a slightly thicker sauce, place the skillet back on the stove over medium heat and simmer uncovered 4–6 minutes to reduce. Taste and adjust seasoning with salt and pepper.

Spoon a dollop of yogurt or labneh in the center of a serving dish or individual plates. Place the stuffed onions on top, spoon plenty of tomato sauce around them, and sprinkle with chopped parsley and a little lemon zest. Serve family-style in the skillet or transfer to a platter for the center of the table.