Stuffed Onions

Stuffed Onions

Stuffed Onions

Directions

  1. Peel the onions, cut them in 4 pieces and boil them until all the onion leaves are tender. They will become tender quicker if you separate all the leaves first.
  2. When they become tender wash and drain them and let them cool. You should keep at least 20 large onion leaves, which they will be stuffed with meat and rice.
  3. Prepare the stuffing as follows:
  4. Saute the minced meat in olive oil for 5 minutes.
  5. Pour the stock, add parsley, cumin, salt and pepper. Simmer for 20 minutes.
  6. Then add rice, stir well and boil until rice is cooked.
  7. Add some extra water if required.
  8. When rice is ready remove from heat and let the stuffing cool.
  9. Take each onion leaf and place a tspn of the stuffing in it.
  10. Roll it and place it in a saucepan with the side that might open to face the surface of the saucepan.
  11. Continue with the rest of the onion leaves and try to place each one close to another in order to make sure that they will not open.
  12. When all the onions are stuffed and the saucepan’s surface is completely covered, pour some extra olive oil and water and simmer until the juice evaporates.

We’ve tasted stuffed onions in Vafios Tavern in Lesbos.

Ingredients

  • 4 large onions
  • 500 grams minced meat (beef)
  • 1 tea cup rice
  • Bunch of parsley, finely chopped
  • Salt
  • Pepper
  • 1/2 cup olive oil
  • 1 tspn cumin
  • 1 glass of vegetable or chicken stock (gives extra taste)