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Elegant Roasted Stuffed Onions with Rice & Herbs

Tender onions roasted to perfection, filled with fragrant rice and fresh herbs for an elegant vegetarian dish.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main, Vegetarian
Cuisine: American, Mediterranean
Calories: 220

Ingredients
  

Stuffed Onions
  • 6 large sweet onions
  • 1 cup long-grain rice uncooked
  • 2 tbsp olive oil
  • 1 small carrot finely diced
  • 1 celery stalk finely diced
  • 2 cloves garlic minced
  • 2 cups vegetable or chicken broth
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.25 cup fresh parsley chopped
  • 2 tbsp fresh dill chopped
  • 2 tbsp pine nuts or slivered almonds optional
  • 1 tbsp lemon juice

Equipment

  • Mixing bowls
  • Baking dish
  • Skillet
  • Saucepan

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
  2. Peel onions and hollow out centers, leaving root ends intact.
  3. Cook rice in 2 cups of broth until tender, about 15 minutes.
  4. Sauté carrot, celery, garlic, and chopped onion layers in olive oil until softened.
  5. Combine cooked rice with sautéed vegetables, herbs, salt, pepper, and lemon juice.
  6. Stuff onions with rice mixture and top with optional nuts.
  7. Place stuffed onions in baking dish with a small amount of broth, cover with foil, and roast 35–40 minutes.
  8. Remove foil and roast 10 additional minutes until golden and caramelized. Serve warm.

Notes

Leftovers can be refrigerated up to 3 days. Add white wine to roasting liquid for added depth.