Roasted Stuffed Red Onions
Roasted Stuffed Red Onions is a gluten free and dairy free side dish. One serving contains 396 calories, 9g of protein, and 20g of fat. This recipe serves 8. Head to the store and pick up olive oil, rice, wine, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Cook onions in a pot of boiling saltedwater until slightly softened, about10 minutes. Using a slotted spoon,transfer to a large bowl; let cool slightly.
Working with 1 onion at a time, makea lengthwise slit from top to bottomwith a paring knife, cutting through2-3 layers of onion, depending on thicknessof layers. Gently remove insidelayers, allowing outer 2-3 layers to holdtheir shape. Finelychop enough of the inside layers tomeasure 1 cup.
Heat 1/4 cup oil in a large heavy skilletover medium heat.
Add garlic andchopped onions; cook, stirring often,until soft, about 2 minutes.
Add 1 tablespoonsalt, beef, bay leaves, oregano, andmint; cook, breaking up meat with theback of a spoon, until meat is cookedthrough, 2-3 minutes. Stir in rice, 1/2 cupwine, and 2 tablespoons lemon juice; cook,stirring often, until liquid is absorbed,about 3 minutes.
Add dill and zest; mixwell. Season filling with salt and pepper.
Preheat oven to 400°F. Spoon about1/2 cup filling into each onion (it shouldbe tightly packed).
Place onions in a13x9x2" baking dish, stuffed side up;drizzle with 1/4 cup oil, 1/2 cup wine, and2 tablespoons lemon juice.
Roast onions until crispy on topand slightly browned, about 30 minutes.
Serve hot or at room temperature.