You are here

Jewish Stuffed Onions

Budget.Gourmet's picture
  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

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: 

Rate It

Your rating: None
Average: 4.1 (22 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2056 Calories from Fat 715

% Daily Value*

Total Fat 80 g123.7%

Saturated Fat 19.5 g97.3%

Trans Fat 0 g

Cholesterol 352.1 mg117.4%

Sodium 712.6 mg29.7%

Total Carbohydrates 269 g89.6%

Dietary Fiber 47.6 g190.2%

Sugars 107.3 g

Protein 86 g171.1%

Vitamin A 58.5% Vitamin C 473.6%

Calcium 72.4% Iron 84.9%

*Based on a 2000 Calorie diet

Jewish Stuffed Onions Recipe