Ingredients

For the onions

  • 10 onions
  • 2 onions, finely chopped
  • Olive oil
  • 500 g minced beef
  • 3 cups Carolina rice
  • 1 bunch parsley, finely chopped
  • ½ cup mint, finely chopped
  • Salt, to taste
  • Freshly ground pepper, to taste
  • ½ cup olive oil
  • ¼ cup brandy

For the sauce

  • 5 ripe tomatoes
  • 1 tbsp tomato paste
  • 1 tsp sugar

For the topping

  • Grated kefalotyri cheese
  • Grated mizithra cheese

Instructions

  1. Peel the onions and make a vertical cut halfway through each one.
  2. Boil the onions in salted water for 15 minutes until they soften.
  3. Drain and let them cool slightly.
  4. Heat olive oil in a pan and sauté the finely chopped onions until translucent.
  5. Add the minced beef, sauté for 5 minutes, and deglaze with the brandy.
  6. Add the rice, 2 cups water, salt, and freshly ground pepper. Stir well.
  7. Add the chopped parsley and mint, and simmer for a few minutes until the mixture comes together.
  9. Remove from heat and let the filling cool slightly. Add a little warm water if the mixture is too dry.
  10. Separate the onion layers carefully.
  11. Place 1 tbsp of filling onto each layer and roll tightly.
  12. Arrange the stuffed onions seam-side down in a deep baking dish.
  13. Blend the tomatoes and mix with the tomato paste, 1 cup water, salt, pepper, and sugar in a bowl.
  14. Pour the sauce over the stuffed onions in the dish.
  15. Drizzle with olive oil.
  16. Preheat the oven to 200°C (392°F).
  17. Bake the stuffed onions for 30 minutes.
  18. Towards the end of baking, sprinkle the grated kefalotyri and mizithra cheeses on top. Bake until the cheese is golden and bubbly.
  19. Serve the stuffed onions warm, garnished with fresh herbs if desired.

Enjoy!

Source: Argiro Barbarigou