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Jewish Stuffed Onions

Budget.Gourmet's picture
Ingredients
  Onions 8 Large, peeled
  Beef/Lamb 1⁄2 Pound, ground
  Allspice 1⁄4 Teaspoon, ground
  Dried dill weed 1⁄4 Teaspoon
  Lemon juice 2 Tablespoon
  Fresh parsley 2 Tablespoon, chopped
  Raw egg 1
  All purpose flour 2 Tablespoon
  Olive oil 3 Tablespoon
  Fresh lemon 1 , juiced
  Salt To Taste
  Pepper To Taste
Directions

Cut the onions in half, cutting across the onion, not from bottom to top, and scoop out the cores.
Chop 3 tablespoons of the cores and add to the meat, allspice, dill weed, lemon juice, parsley, salt, pepper, and egg.
Fill the onions with this mixture, leaving a bit of the meat overflowing from the top of the onion to form a crown.
Dust the meat tops with flour and fry them, meat side down, in the oil, just until brown.
Put the onion cores in another saucepan and add the juice of the lemon and just enough water to cover this onion bed, which will act as a steamer.
Put the filled onions, meat side up, over this bed.
Simmer, covered, for about 1 hour or until the onions are soft, adding water from time to time if the onion-core bed should become too dry.
Complete the meal with Carrot Ring

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Ingredient: 
Vegetable
Interest: 
Gourmet

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