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Elegant Roasted Stuffed Onions with Rice & Herbs

Tender roasted onions filled with fragrant herbed rice for an elegant vegetarian main or side dish.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 6 large onions
  • 1 cup long-grain rice
  • 2 tbsp olive oil
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 0.5 cup fresh parsley chopped
  • 0.25 cup fresh dill or thyme chopped
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 0.25 tsp ground cumin
  • 2 cups vegetable broth

Equipment

  • Mixing bowls
  • Baking dish
  • Skillet
  • Saucepan

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
  2. Trim and simmer onions in salted water for 12–15 minutes until tender. Cool and separate layers.
  3. Sauté diced onion in olive oil until soft. Add garlic and cook 30 seconds.
  4. Stir in rice, herbs, lemon juice, salt, pepper, paprika, and cumin. Toast 1–2 minutes.
  5. Add broth, simmer covered until rice is just tender. Cool slightly.
  6. Fill onion layers with rice mixture and roll into bundles.
  7. Arrange in baking dish, drizzle with olive oil, add splash of broth.
  8. Cover and bake 25 minutes. Uncover and bake 10–15 more until golden.

Notes

Great with lemon yogurt sauce or extra herbs on top.