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Roasted Stuffed Onions with Rice & Pine Nuts

Tender, caramelized sweet onions filled with a savory blend of spiced rice, toasted pine nuts, and sweet currants.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 4 onions
Course: Dinner, Main Course, Side Dish
Cuisine: Mediterranean, Middle Eastern, Vegetarian
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

The Onions
  • 4 large sweet onions Vidalia or Walla Walla
  • 1 cup vegetable broth for baking
The Filling
  • 1 cup Basmati rice rinsed
  • 0.33 cup pine nuts toasted
  • 0.33 cup currants or chopped raisins
  • 1 tsp allspice ground
  • 0.5 tsp cinnamon ground
  • 0.25 tsp turmeric
  • 0.25 cup fresh parsley chopped

Equipment

  • Large pot
  • Skillet
  • Baking Dish
  • Melon Baller or Spoon

Method
 

  1. Preheat oven to 400°F (200°C). Peel onions and trim tops/bottoms.
  2. Boil whole onions in salted water for 10-12 minutes to soften. Cool slightly.
  3. Scoop out the centers of the onions, leaving a thick shell. Chop the scooped onion centers.
  4. Sauté chopped onion and garlic in olive oil. Add rice and spices; toast for 2 minutes.
  5. Add pine nuts, currants, and 1 cup water. Simmer covered for 10 minutes (rice should be half-cooked).
  6. Fold in parsley. Stuff the onions with the rice mixture.
  7. Place onions in baking dish with vegetable broth at the bottom. Cover with foil.
  8. Bake 35-40 mins. Remove foil and bake 15 mins more until golden.

Notes

Serve with a side of garlic yogurt sauce for a creamy contrast.