Food Therapy recipe
Stuffed Onions
Ingredients
For the Stuffed Onions:
6 large white onions, 300 grams ground beef, 100 grams uncooked rice, 1 small onion finely chopped, 2 tablespoons tomato paste, 2 tablespoons olive oil, 2 tablespoons finely chopped parsley, 1 teaspoon paprika, 1 teaspoon dried mint, 1/2 teaspoon black pepper, 1 teaspoon salt
For the Cooking Sauce:
1 tablespoon tomato paste, 300 ml hot water, 2 tablespoons olive oil, 30 grams butter, 1/2 teaspoon salt
6 large white onions, 300 grams ground beef, 100 grams uncooked rice, 1 small onion finely chopped, 2 tablespoons tomato paste, 2 tablespoons olive oil, 2 tablespoons finely chopped parsley, 1 teaspoon paprika, 1 teaspoon dried mint, 1/2 teaspoon black pepper, 1 teaspoon salt
For the Cooking Sauce:
1 tablespoon tomato paste, 300 ml hot water, 2 tablespoons olive oil, 30 grams butter, 1/2 teaspoon salt
Method
1. Prepare the Onions
Peel the onions and make one deep vertical cut from the top toward the center without cutting each onion completely in half.
2. Soften the Onions
Bring a large pot of water to a gentle boil. Add the onions and cook for approximately 8–10 minutes, until the layers begin to soften and can be separated easily.
3. Separate the Onion Layers
Remove the onions from the water and allow them to cool slightly. Carefully separate the softened onion layers one by one, keeping each layer as intact as possible.
4. Prepare the Filling
Add the ground beef, rice, finely chopped onion, tomato paste, olive oil, parsley, paprika, dried mint, black pepper, and salt to a large bowl.
5. Mix the Filling
Mix everything thoroughly until the meat, rice, herbs, and seasonings are evenly combined.
6. Fill the Onion Layers
Place one softened onion layer on a work surface. Add approximately 1 tablespoon of filling near one end of the onion layer.
7. Shape the Stuffed Onions
Fold and roll the onion layer around the filling to form a compact oval parcel. Repeat with the remaining onion layers and filling.
8. Arrange in the Baking Dish
Arrange the stuffed onions closely together in a large baking dish. Position them in a single layer so they cook evenly.
9. Prepare the Cooking Sauce
Mix the tomato paste, hot water, olive oil, and salt until smooth.
10. Add the Sauce
Pour the tomato sauce evenly over and around the stuffed onions. The liquid should partially surround the onions without completely covering them.
11. Add the Butter
Cut the butter into small cubes and distribute them over the stuffed onions.
12. Cover the Dish
Cover the baking dish with a sheet of baking parchment, pressing it lightly over the onions to help retain moisture while cooking.
13. Bake
Bake in a preheated oven at 190°C / 375°F for approximately 45–55 minutes, until the onions are very tender and the filling is fully cooked.
14. Uncover and Finish Cooking
Remove the parchment paper and bake for another 10–15 minutes, until the tops of the onions become lightly golden and the sauce reduces slightly.
15. Baste the Onions
Spoon some of the tomato cooking sauce from the bottom of the dish over the onions before serving.
16. Serve
Transfer the stuffed onions to a serving plate and serve hot, with some of the cooking sauce spooned over the top.
Peel the onions and make one deep vertical cut from the top toward the center without cutting each onion completely in half.
2. Soften the Onions
Bring a large pot of water to a gentle boil. Add the onions and cook for approximately 8–10 minutes, until the layers begin to soften and can be separated easily.
3. Separate the Onion Layers
Remove the onions from the water and allow them to cool slightly. Carefully separate the softened onion layers one by one, keeping each layer as intact as possible.
4. Prepare the Filling
Add the ground beef, rice, finely chopped onion, tomato paste, olive oil, parsley, paprika, dried mint, black pepper, and salt to a large bowl.
5. Mix the Filling
Mix everything thoroughly until the meat, rice, herbs, and seasonings are evenly combined.
6. Fill the Onion Layers
Place one softened onion layer on a work surface. Add approximately 1 tablespoon of filling near one end of the onion layer.
7. Shape the Stuffed Onions
Fold and roll the onion layer around the filling to form a compact oval parcel. Repeat with the remaining onion layers and filling.
8. Arrange in the Baking Dish
Arrange the stuffed onions closely together in a large baking dish. Position them in a single layer so they cook evenly.
9. Prepare the Cooking Sauce
Mix the tomato paste, hot water, olive oil, and salt until smooth.
10. Add the Sauce
Pour the tomato sauce evenly over and around the stuffed onions. The liquid should partially surround the onions without completely covering them.
11. Add the Butter
Cut the butter into small cubes and distribute them over the stuffed onions.
12. Cover the Dish
Cover the baking dish with a sheet of baking parchment, pressing it lightly over the onions to help retain moisture while cooking.
13. Bake
Bake in a preheated oven at 190°C / 375°F for approximately 45–55 minutes, until the onions are very tender and the filling is fully cooked.
14. Uncover and Finish Cooking
Remove the parchment paper and bake for another 10–15 minutes, until the tops of the onions become lightly golden and the sauce reduces slightly.
15. Baste the Onions
Spoon some of the tomato cooking sauce from the bottom of the dish over the onions before serving.
16. Serve
Transfer the stuffed onions to a serving plate and serve hot, with some of the cooking sauce spooned over the top.