Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Baked Ground Beef Stuffed Onions with Pomegranate Molasses Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 53 reviews

This Baked Ground Beef Stuffed Onions recipe features tender onion layers filled with a flavorful beef and rice mixture. Baked in a sweet and tangy pomegranate molasses sauce, these stuffed onions caramelize beautifully in the oven, creating a stunning and hearty main dish perfect for a comforting dinner.

  • Total Time: 1 hour 55 minutes
  • Yield: 4 servings

Ingredients

For the Onions

  • 4 large onions, ~ 2 ½ lbs
  • Salt

For the Filling

  • ½ lbs ground beef, 85-15
  • ½ cup white rice, rinsed under hot tap water
  • ¼ cup pomegranate molasses
  • 2 tablespoons red pepper paste (use tomato paste if unavailable)
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon allspice
  • ½ teaspoon dried mint (optional)
  • ¼ teaspoon red pepper flakes (Urfa or Aleppo pepper, optional)
  • 1 cup chopped fresh parsley, plus more for garnish

For the Sauce

  • ¼ cup olive oil
  • ¼ cup pomegranate molasses
  • 2 tablespoons red pepper paste (use tomato paste if unavailable)
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • 1 ½ cups boiling water or hot tap water

Instructions

  1. Prepare the Onions: Cut both ends of the onions and peel them carefully one by one. Slice each onion halfway through to the center, without cutting all the way to keep layers intact.
  2. Simmer the Onions: Place the onions in a medium saucepan filled with water over medium heat. Bring to a boil and simmer for 15 minutes until the onion layers soften and start to separate.
  3. Cool and Separate Layers: Using a slotted spoon, remove onions from the boiling water and transfer to a plate to cool. Once cool, gently peel away each onion layer, discarding any thin membranes. Reserve the onion cores for the filling. Expect about 20-22 layers total.
  4. Preheat Oven: Heat the oven to 400°F (200°C) while preparing the filling.
  5. Mix the Filling: In a mixing bowl, combine ground beef, rinsed rice, pomegranate molasses, red pepper paste, tomato paste, kosher salt, black pepper, cumin, allspice, dried mint, red pepper flakes, chopped fresh parsley, and chopped onion cores. Mix thoroughly to combine all ingredients evenly.
  6. Stuff the Onion Layers: Take each onion layer and place about a tablespoon of the meat filling on it, then roll the layer tightly around the filling. Arrange the stuffed layers in a spiral pattern in a large skillet or casserole dish.
  7. Prepare the Sauce: Whisk together olive oil, pomegranate molasses, red pepper paste, tomato paste, minced garlic, kosher salt, and boiling water until fully combined.
  8. Bake the Stuffed Onions: Pour the sauce carefully over the arranged stuffed onions. Cover the dish with foil or parchment paper. Bake in the preheated oven for 30 minutes.
  9. Finish Baking: Remove the cover and bake for an additional 20 minutes, or until the onions are golden brown and caramelized.
  10. Serve: Garnish with chopped fresh parsley and serve immediately while warm and flavorful.

Notes

  • Use tomato paste as a substitute for red pepper paste if unavailable.
  • Be gentle when separating onion layers to avoid tearing them.
  • Chilling the onions after boiling helps make the layers easier to separate.
  • The pomegranate molasses sauce can be adjusted in sweetness and tanginess by varying quantity to your taste.
  • This dish pairs well with a simple side salad or rice pilaf.
  • Leftovers can be refrigerated and reheated gently to preserve texture.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Halal

Find it online: https://ellarecipe.com/baked-ground-beef-stuffed-onions-with-pomegranate-molasses-sauce-recipe/