Lebanese Stuffed Onions

Lebanese Stuffed Onions

The secret of this recipe is the slow cooking time which helps to caramelize the onions adding a wonderful depth of flavor.

Ingredients:
• 3-4 large dry onions

Filling:
• 1 lb. ground beef
• 1/3 cup short grain white rice
• 1/2 teaspoon ground allspice
• 2 tablespoons vegetable oil
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• ¼ teaspoon white pepper

Sauce:
• 1/4 cup pomegranate concentrate
• Juice from one lemon
• 10 pitted prunes
• 1 teaspoon salt
• 1 teaspoon sugar (optional)

Combine all the ingredients for the stuffing and knead well.
Cut a vertical slit down the side of each onion to the core and remove the outer skin. Put the onions in a large saucepan, cover with water, and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until the onions layers begin to soften and come apart. Drain and remove the onions from the saucepan.

Alternatively, cook the onions in the microwave for several minutes, until the layers are pliable (this is what I usually do).
Separate the individual layers of each onion.

Spoon a tablespoon of meat filling into each onion layer and roll tightly. The onions can be frozen on a baking sheet, if desired. Once frozen transfer to a freezer bag for easy storage.

Preheat the oven to 180 F

Place the stuffed onions in a medium ovenproof saucepan, placing the prunes interspersed between them. In a small bowl, mix the pomegranate concentrate, lemon juice, salt, 1 cup water, and sugar, if using. Pour over the onions. Top with an ovenproof plate to keep onions from opening. Bring to a boil over high heat, then reduce the heat to low, cover and simmer for 30 minutes, or until the juices have thickened and the meat is fully cooked. Transfer to the oven and continue to cook the onions for 1 hour -1 1/2 hours. To brown the onions, remove the cover of the pot for the last 30 minutes, keeping watch so they don’t burn.