Sweet Little Stuffed Onion Candies with Rice and Beef
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INGREDIENTS
- 2.5 pounds/1.1 kilograms sweet onions
Filling:
- 2 medium onions, finely chopped
- 2 medium carrots, grated
- 3 garlic cloves, crushed
- 1 pound/450 grams ground beef or lamb
- 1 cup jasmine rice, rinsed and drained
- ¼ cup pomegranate molasses
- ½ cup fresh mint, finely chopped
- Juice of ½ lemon
- 2 tablespoons tomato paste
- ⅓ cup pine nuts
- 1 ½ teaspoon salt, or to taste
Sauce:
- 2 ½ ups/600 milliliters creserved onion cooking water
- 2 tablespoons tomato paste
- ¼ cup pomegranate molasses
- 2 tablespoons date syrup
- 2 teaspoon salt
INSTRUCTIONS
- Preheat the oven to 355°F (180°C). Peel the onions and make a vertical slit from top to bottom, cutting to the center without halving them. Place the onions in a large pot, cover with water, add a generous pinch of salt, and bring to a boil. Cook for about 20 minutes, until the onions are tender but not falling apart. Transfer the onions to a bowl of ice water to cool, reserving the cooking water for the sauce.
- In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the chopped onions and cook until golden, about 8 minutes. Stir in the grated carrots and garlic, cooking for another 3 minutes. Add the ground meat, breaking it apart with a spoon, and cook until browned, about 5 minutes. Stir in the pomegranate molasses, tomato paste, chopped mint, jasmine rice, lemon juice, pine nuts, and salt. Cook for another 3–4 minutes, until the mixture is well combined and the liquid has mostly evaporated. Remove from heat and let cool slightly.
- Drain the onions and carefully separate them into individual layers. Take a heaping tablespoon of filling and place it at the base of each onion layer, then roll tightly to enclose the filling. Arrange the stuffed onions snugly in a wide, shallow Dutch oven or baking dish, seam-side down, packing them closely to prevent unrolling during cooking.
- In a medium saucepan, whisk together the tomato paste, pomegranate molasses, date syrup, and salt. Add the reserved onion cooking water and bring to a gentle boil. Pour the hot sauce over the stuffed onions, ensuring they are mostly submerged. Cover the dish with a layer of parchment paper, then seal tightly with aluminum foil.
- Transfer the dish to the oven and bake for 2 hours. Remove the foil and parchment, baste the onions with the sauce, and return to the oven uncovered for an additional 20 minutes, until the onions are deeply caramelized and the sauce has thickened.
- Let the stuffed onions cool for 10 minutes before serving. Arrange on a platter, drizzle with the reduced sauce, and garnish with extra mint or pine nuts, if desired.
RECIPE NOTES
MY NOTES
FAQ
How do you prepare the layers without breaking them?
To prepare stuffed onion layers without breaking them, it’s important to cook the onions properly. Boil the onions for just 20 minutes, ensuring they are tender but not too soft. Once cooled in ice water, carefully peel the layers one by one. Handle the layers gently to avoid tearing, and if needed, use a sharp knife to cut away any tough edges. If a layer does tear, you can still stuff and roll it, but smaller layers may work better to maintain the shape of the stuffed onion. Using a light hand during the stuffing process will also help preserve the onion layers.
What is the best way to store leftovers?
First allow it to cool to room temperature. Place the onions in an airtight container, ensuring they are covered with some of the sauce to keep them moist. Store in the refrigerator for up to 3-4 days. If you’d like to reheat the stuffed onion, use the oven to maintain the texture, placing them in a baking dish with a splash of water to loosen the sauce. Cover with foil and heat at 350°F (175°C) for about 15-20 minutes, or until heated through.
Can you freeze stuffed onion for later use?
You can freeze stuffed onion for later use. To do this, allow the stuffed onions to cool completely. Arrange the onions in a single layer on a baking sheet and freeze them until firm. Once frozen, transfer them to an airtight container or a freezer-safe bag, making sure to include some sauce to keep them moist. The stuffed onion can be stored in the freezer for up to 3 months. When ready to use, you can bake them directly from frozen, adding a little extra cooking time, or thaw them in the fridge overnight before reheating.
How do I make the filling more flavorful?
To make the filling more flavorful, start by enhancing the seasoning. Use a variety of herbs like thyme, oregano, or cinnamon to complement the savory flavors. Sauté the onions and garlic until deeply caramelized to bring out their sweetness. Adding more pomegranate molasses or a splash of lemon juice can also elevate the flavor with a balance of sweetness and acidity. For more depth, consider incorporating spices like cumin, coriander, or allspice into the filling. If you like a bit of heat, adding a pinch of chili flakes or chopped fresh chili can bring an exciting kick to the stuffed onion.
What side dishes pair well with stuffed onion?
Stuffed onion pairs wonderfully with a variety of side dishes that complement its rich and savory flavors. A simple, crisp salad with greens like arugula or spinach and a light vinaigrette balances out the heaviness of the stuffed onion. You could also serve it with a side of roasted vegetables such as carrots, zucchini, or Brussels sprouts to add texture and color to the meal. For a more substantial side, consider couscous, bulgur, or rice pilaf, which can soak up the flavorful sauce from the stuffed onion. A dollop of yogurt or tzatziki also pairs well to add creaminess and freshness.
What can I use instead of pomegranate molasses?
If you don’t have pomegranate molasses, there are a few good substitutes for the stuffed onion sauce. You can use a combination of balsamic vinegar and honey or maple syrup to replicate the sweet and tangy flavor of pomegranate molasses. Alternatively, a mixture of grape juice or apple cider vinegar with sugar can provide a similar sweetness and acidity. If you prefer a more savory option, try using date syrup or a splash of tamarind paste, which will give the sauce a rich, tart flavor that complements the stuffed onion filling. Adjust the quantities to taste to balance the sweetness and acidity.
