Stuffed Savory Onions

Name: Stuffed Savory Onions
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 30 stuffed onions
Ingredients: For the stuffed onions; 3 large onions, outer-skin peeled off; 1 cup (8oz/220g) uncooked washed long-grain rice; 4.5oz (150g) super-firm tofu, grated; 3 large carrots, peeled and grated; 4 small precooked beets (store-bought) or 2 large beets, peeled and grated; 1/2 cup (4oz) chopped parsley; 2 tbsps lemon juice; 1 tbsp Italian mix seasoning or a mix of basil, parsley, thyme & rosemary -1/2 to 1 tsp, each; 1 tbsp paprika; 4 tbsps extra-virgin olive oil; 1 tbsp salt; 1 tsp granulated sugar; For the sauce; 1/3 cup soy sauce; 1/3 cup sweet chilli; 4 cups hot water; 1 tbsp garlic salt; 1 tsp consomme powder

Prep. Time

1 hour

Cook Time

2 hours

Servings

30 stuffed onions

Difficulty

Expert

Gluten-Free, Nut-Free

This stuffed onion recipe is a celebration of simplicity and heart. Much like the stuffed cabbage, it invites you to slow down and take your time, but it’s all about the delicate sweetness and richness of tender onion layers. As the onions soften and become golden in the oven, they cradle a flavorful rice stuffing that infuses them with savory goodness. The process of peeling each onion layer and carefully filling it feels meditative, and as the onions bake, they transform into a beautiful, golden creation—sweet, soft, and perfectly tender. It’s a reminder that even the simplest ingredients, treated with patience, can turn into something deeply comforting and full of warmth. Every bite is a taste of love and time spent in the kitchen.

Ingredients

For the stuffed onions

3 large onions, outer-skin peeled off

1 cup (8oz/220g) uncooked washed long-grain rice

4.5oz (150g) super-firm tofu, grated

3 large carrots, peeled and grated

4 small precooked beets (store-bought) or 2 large beets, peeled and grated

1/2 cup (4oz) chopped parsley

2 tbsps lemon juice

1 tbsp Italian mix seasoning or a mix of basil, parsley, thyme & rosemary -1/2 to 1 tsp, each

1 tbsp paprika

4 tbsps extra-virgin olive oil

1 tbsp salt

1 tsp granulated sugar

For the sauce

1/3 cup soy sauce

1/3 cup sweet chilli

4 cups hot water

1 tbsp garlic salt

1 tsp consomme powder

Instructions

Cooking the rice

In a strainer placed on top of a bowl (the strainer should fit the bowl) rinse the rice 3 times in tap water, so that the rice is soaked in the water for 10-20 seconds at a time, while manually stirred. Discard the water and keep the rice in the strainer for 2 mintues to drain any residual water.
In a 2qp pot, place the rice with 2 cups of filtered/boiled water (does not need to be hot at this point), 3 tbsps of olive oil and 2 tsps salt. Cover with the lid and bring to boil. Reduce heat to low and cook for another 15 minutes, or until there is no water left in the pot. Cover the lid with a towel and let it 'sit' for another 10 minutes.

Preparing the onions

Peel the onions, and cut on one side up until the middle/core (see picture).
In a medium pot, bring water to boil and place the onions inside.
Reduce the heat to medium and cook for 15 minutes.
Discard the water and let the onions cool a bit.

Preparing the stuffing

In a thick-bottomed pot, place the rice with 1 cup of boiling water and 3 tbsps of olive oil. Cover with the lid and bring to boil. Cook for 15 minutes on low heat.
Grate the beets and carrots and place in a mixing bowl.
Add all the stuffing ingredients and when the rice is ready, add it too. Mix well.

Putting together the onions

Use a relatively shallow, wide thick-bottomed pot that can also fit the oven. Pots that are oven-safe should be made entirely of metal or cast-iron.
Place a scoop of stuffing mixture in the middle of each onion layer that is relatively intact and can hold a decent amount of stuffing.
Fold each side inwards, and place it in the pot.
Do so for all the onion layers.
Pour the sauce to the pot, and make sure it covers 2/3 of the onions' height, or nearly entirely.
Bring to boil and reduce the heat to low. Cook for 90 minutes.
Preheat the oven to 380ºF/ 190ºC.
Take the lid off, and place the pot in the oven. If the fluids reach up to less than 1/2 the height of the onions, pour water to the pot, to avoid burning the bottom. Bake for 30-45 more minutes, or until the fluids are nearly gone (1/4 the height of the onions) and the onions are golden.

Bon Appetite!

Notes

Technically, the entire cooking time can be done in the oven. The first 90 minutes with the lid on, and the rest of the 30-45 minutes, without the lid, as described in the recipe.
For a soy-free option, do not use tofu (the result will still be fantastic!) and replace the soy sauce with salt and water, to taste.

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