Stuffed Onions
At the end of a long day, few things are better than sweet stuffed onions served with a salad.
INGREDIENTS | SERVES 4–6
- 4 large Vidalia onions, peeled
- ½ pound ground beef or lamb
- ¼ teaspoon ground allspice
- ¼ teaspoon dried dill
- 3 tablespoons fresh lemon juice
- 2 teaspoons dried parsley
- Salt and freshly ground black pepper to taste
- 1 large egg
- 1–2 tablespoons all-purpose flour
- 2 tablespoons extra-virgin olive oil
- Water or chicken broth
Halve the onions by cutting through the center, not from top to bottom. Scoop out the onion cores.
Chop the onion cores and add to the ground beef or lamb, allspice, dill, 2 tablespoons of the lemon juice, parsley, salt, pepper, and egg; mix well.
Fill the onion halves to overflowing with the meat mixture. Sprinkle the flour over the top of the meat.
Add the oil to a deep 3 ½-quart nonstick skillet or electric skillet and bring to temperature. Add the onions to the pan, meat-side down, and sauté until browned. Turn the onions so that the meat side is up.
Add the remaining tablespoon of lemon juice and enough water to come up to just to the top of the onion. Lower the heat, cover, and simmer for 1 hour, or until the onion is soft and the meat is cooked through.
