Onions Stuffed with Meat and Herbs
Main Dishes • European
Description
Onions stuffed with meat and herbs
Ingredients
- Spanish onions 6 heads
- Whole egg 2 pieces
- Ground meat 10 oz
- Tomatoes 2 pieces
- Garlic 2 cloves
- Sourdough Bread 1 piece
- Milk 5 fl oz
- Parsley 5 stems
- Thyme 1 stem
- Basil 1 stem
- Butter 5 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the onions, cut off part of the base so that the bulbs can stand upright, and also cut off the top third - the lid. Carefully scoop out the inner part of the bulbs with a spoon, leaving walls about 1.5 cm thick.
Step 2
Place the onion shells in warm water, bring to a boil, and simmer for 5–6 minutes (or microwave for 8 minutes at 800 W).
Step 3
Place the onion shells first on paper towels to drain the water, then in a buttered baking dish and start preparing the filling. Soak the bread in milk.
Step 4
Pour boiling water over the tomatoes, then cold water. Remove the skin and seeds. Cut the flesh into very small cubes. Finely chop the onions, garlic, parsley leaves, thyme, and basil (the tough stems are not needed or, if you wish, you can place them in the dish with the onions during baking).
Step 5
Sauté the onions and tomatoes over medium heat in olive oil until soft, about 5 minutes. Add the ground meat, minced garlic with herbs, soaked bread, salt, and pepper to taste. Increase the heat and cook, breaking up the meat lumps, for 10 minutes.
Step 6
Remove from heat, add the yolks, and mix well so that the yolk is evenly combined with all the ingredients.
Step 7
Fill the onion shells with the filling, drizzle with olive oil, and bake in a preheated oven at 355°F for 25–30 minutes. Serve the onions hot.
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