Jewish Stuffed Onions
|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|
|All purpose flour||2 Tablespoon|
|Olive oil||3 Tablespoon|
|Fresh lemon||1 , juiced|
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