This savoury recipe uses the natural sweetness of onions to encase a savoury mince and rice filling.
- 1.5 kg small brown onions
- 500 g beef mince
- 1 cup medium grain rice
- 1 carrot, grated
- 1 garlic clove, finely chopped
- Salt and pepper, to taste
- 1 cube vegetable stock
- 1 tbsp olive oil
- 1 tomato, diced
- 3 tbsp tomato passata
- 1 cup boiling water
- Sour cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Top and tail the onions, peel and place them in a saucepan. Cover with water and boil on medium heat for 15-20 minutes.
2. While the onion is cooking, combine mince and uncooked rice into a bowl. Add remaining ingredients, and mix with hands.
3. Drain the onions, and use your fingers to push in the centre to release the onion layers (If onions tear they can still be used).
4. Stuff each onion with the beef mixture. Place the stuffed onions on a greased deep frypan and cook on low heat and simmer for 40 minutes, adding about ¼ cup boiled water to the pan every 10 minutes. Onions are ready once the water has been absorbed and be careful not to turn the heat too high or they will burn.
5. Serve warm with sour cream and a little olive oil.
• You can first fry the centres of the onions for a couple of minutes to start the caramelisation process before adding the rest of the stuffed onions to the pan.