Onions stuffed with meat and herbs
4 servings
45 minutes
Onion stuffed with meat and herbs is a refined dish of European cuisine, rooted in ancient traditions of using onion as a natural container for stuffing. The combination of juicy minced meat, aromatic herbs, and the tender texture of baked onion creates a harmony of flavors. Small yet rich portions are perfect for a cozy family dinner or a festive feast. Baked onion acquires a sweet softness that complements the spicy meat filling. Herbs like thyme, parsley, and basil add freshness and sophistication to the stuffing. This dish can be served on its own or with a side of fresh vegetables or light mashed potatoes. The simplicity of preparation makes it accessible for any level of culinary skill, while the taste is unforgettable.
1
Clean the onion, cut off part of the base so the bulbs can stand steadily, and also the top third - the lid. Carefully scoop out the inside of the bulbs with a spoon, leaving walls about 1.5 cm thick.
- Onion: 6 heads
2
Soak onion skins in warm water, bring to a boil, and simmer for 5-6 minutes (or microwave for 8 minutes at 800 W).
3
First, place the onion skins on paper towels to drain the water, then put them in a buttered baking dish and start preparing the filling. Soak the bread in milk.
- Toast bread: 1 piece
- Milk: 100 ml
4
Pour boiling water over the tomatoes, then rinse with cold water. Remove the skin and seeds. Cut the flesh into very small cubes. Finely chop the onion, 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 onion during baking).
- Tomatoes: 2 pieces
- Onion: 6 heads
- Garlic: 2 cloves
- Parsley: 5 stem
- Fresh thyme: 1 stem
- Basil: 1 stem
5
Sauté onions and tomatoes in olive oil over medium heat until soft for 5 minutes. Add ground meat, minced garlic with herbs, bread soaked in milk, salt, and pepper to taste. Increase the heat and cook, breaking up the meat for 10 minutes.
- Onion: 6 heads
- Tomatoes: 2 pieces
- Butter: 5 tablespoon
- Minced meat: 250 g
- Garlic: 2 cloves
- Toast bread: 1 piece
- Milk: 100 ml
- Salt: to taste
- Ground black pepper: to taste
6
Remove from heat, add the yolks, and mix well so that the yolk combines evenly with all the ingredients.
- Egg yolk: 2 pieces
7
Fill the onion shells with minced meat, drizzle with olive oil, and bake in a preheated oven at 180 degrees for 25-30 minutes. Serve the onion hot.