Roasted Greek Stuffed Red Onions
Description
Roasting red onions stuffed with a Greek rice and ground lamb mixture makes a beautiful presentation. Fresh mint and crumbled feta add zing, and creamy cucumber Tzatziki sauce is a refreshing finish. Serve alongside chopped a cucumber and tomato tossed in red wine vinaigrette.
Ingredients
Yield: 4 servings
Preparation time: 20 minutes
Cooking time: 50 minutes
For Onions:
8 medium red onions, peeled, both ends trimmed
2 teaspoons salt, plus more to taste
1/2 cup extra virgin olive oil, divided
4 garlic cloves, peeled, minced
1 pound ground lamb
2 bay leaves
2 teaspoons dried oregano
1 bunch fresh mint, rinsed, dried, stems removed, leaves minced
half green pepper, seeded, white parts trimmed, minced
1/3 cup crumbled feta
1/4 cup Kalamata olives, pitted, minced
5 cups cooked brown rice
1 cup dry white wine, divided
4 tablespoons fresh lemon juice, divided
For Tzatziki Sauce
1 – 7 ounce carton plain Greek yogurt
2 teaspoons fresh lemon juice
1 medium cucumber, grated
1 tablespoon extra virgin olive oil
1 large garlic clove, minced
sea salt, to taste
Directions
Preheat oven to 400℉.
Bring large pot of salted water to boil. Blanche onions for 10 minutes, until slightly softened. Transfer onions to large bowl. Let cool.
Core each onion with a paring knife to make a two-inch diameter opening, taking care not to pierce bottom. Gently remove loosened layers of onion. Mince inside layers of onion to measure 1 cup.
Heat 1/4 cup oil in large skillet over medium heat. Add garlic, minced onions, salt and lamb. Sauté until lamb is browned, crumbling to break into small pieces. Stir in oregano, bay leaves, rice, 1/2 cup wine and 2 tablespoons lemon juice. Cook until liquid is reduced by over half. Add green pepper, mint and feta, stirring well to incorporate. Cook another two minutes. Remove bay leaves. Salt and pepper to taste.
Spoon filling into onions, packing tightly. Place stuffed onions in large baking dish, stuffed side up. Drizzle with remaining olive oil, wine, and two tablespoons lemon juice.
Roast onions until crisped on top and lightly browned, about 30 minutes.
While onions are roasting, combine Tzatziki sauce ingredients, mixing until smooth. Spoon on top of onions before serving.
Special notes
Recipe and photo for the National Onion Association by Emily Kemme.
