These Vegetarian Stuffed Onions are a fragrant and delicious side dish that's both unique and filling. Sweet, caramelized onions are filled with a spiced rice mixture, infused with warm hints of cinnamon and cumin, creating a rich and irresistible bite. Baked to perfection in a savory broth, they turn out tender, aromatic, and bursting with flavor. Whether for a special occasion or a cozy meal, these stuffed onions are sure to impress with their comforting and satisfying taste.
- Wash the rice and soak it in water for about 15-20 minutes.(20 minutes)
- In the meantime, fill a large pot with water and bring it to a boil.
- Prepare the onions by cutting off their tops and bottoms and removing their outer skin. Make a cut down one side of each onion, slicing from top to bottom into the center, but without cutting all the way through. Add the onions to the boiling water and cook for about 15 minutes, or until soft. Drain and set aside to cool.(15 minutes)
- When cool enough to handle, very gently peel off the whole outer layers of each onion (about 4-5 layers per onion) and set them aside.(5 minutes)
- Chop the remaining onion layers and sauté them in 1/4 cup of olive oil until translucent. Add the garlic and cook for another minute.(4 minutes)
- Stir in the tomato puree, salt, pepper, ground cinnamon, and ground cumin. Cook the mixture for 3-4 minutes.(4 minutes)
- Transfer the mixture to a large bowl. Add the drained rice and chopped parsley. Mix everything thoroughly, and adjust the seasoning if necessary.(3 minutes)
- Stuff each onion layer with the rice mixture and roll it to close so that the filling doesn't fall out. Place it in a medium-size baking dish.(5 minutes)
- Mix the vinegar, vegetable broth, and the remaining ¼ cup of olive oil, then pour it over the onions. Bake at 400°F (200°C) for 30 minutes, then uncover and bake for another 30 minutes.(1 hour)
- Garnish with parsley and enjoy!
