Oven-Baked Stuffed Onions with Minced Meat | Tender and Juicy
(0)
Under an hour
Sezamo
O mâncare tradițională românească de toamnă, reconfortantă și plină de aromă: cepe mari scobite și umplute cu carne tocată de porc fragedă, orez, verdețuri proaspete și condimente aromate, coapte la cuptor într-un sos bogat de roșii cu cimbru și foi de dafin.
Preparation method
Preparing the onions
Peel the onions and slice a thin cap off the top and base, ensuring they can stand upright. Place the whole onions in a pot of boiling water with a little salt for 10-12 minutes to soften the outer layers. Remove them with a slotted spoon and let them cool.
Carefully push from the inside to remove the onion cores, leaving 2-3 thick outer layers that will form the cups for the filling. Finely chop the scooped-out onion flesh – part will be used in the filling, and the rest in the tomato sauce.
Preparing the flavorful filling
In a large pan, heat 20 ml of sunflower oil. Add half of the chopped onion core and the crushed garlic, sautéing over medium heat for 3-4 minutes until translucent. Add the rinsed and drained rice, sautéing for another 1 minute to absorb the flavors, then remove the pan from the heat and let the mixture cool slightly.
Chef's tip
Choose large, round, and firm onions of similar size so they boil and bake evenly.
Do not discard the scooped-out onion core – cooked in the tomato sauce, it will lend it natural sweetness and a perfect velvety texture.
If you want extra flavor, you can also add a few small cubes of smoked meat or browned bacon to the filling.
27 min
Under an hour
