Oignons Farcis
Even if in the photo it may seem neat, tidy and complicated, it is very easy to make, trust me. The big secret lies in the way you cut the onions and pre-cook them. The rest is a piece of cake.
Ingredients:
4-5 big onions (the size, as always the case, is very important. The onions have to be big so that the onion's layer can wrap the filling )
For the filling:
250 gr meat (choose whichever you like. I prefer a combination of veal and lamb)
1 cup of rice (basmati)
herbs - parsley and mint are obligatory but feel free to experiment with some others.
Salt and pepper of course
chopped totmato
chopped onion (use the inner layer of the boiled onions)
Lemon juice (very important but be careful, not too much!)
Olive oil
Pine kernel can also be added.
Sauce:
2-3 glasses of water
apple grenade honey / dates honey
lemon juice
2-3 spoons of sugar
cinnamon (watch out, not a lot, it is very dominant)
Olive oil
For the filling:
250 gr meat (choose whichever you like. I prefer a combination of veal and lamb)
1 cup of rice (basmati)
herbs - parsley and mint are obligatory but feel free to experiment with some others.
Salt and pepper of course
chopped totmato
chopped onion (use the inner layer of the boiled onions)
Lemon juice (very important but be careful, not too much!)
Olive oil
Pine kernel can also be added.
Sauce:
2-3 glasses of water
apple grenade honey / dates honey
lemon juice
2-3 spoons of sugar
cinnamon (watch out, not a lot, it is very dominant)
Olive oil
Preparation:
First boil water in a pot with a bit of salt. Cut each onion vertically, as if you slice it to two, BUT only to its center! Boil the onions in the boiling water for 10 minutes. The cooking will soften them and allow you to easily pill each layer. We will be using only the outer 4-5 layers of each onion.
Take a handfull of filling and shape it to a form of a small meatball, put it in an onion layer and silmply roll it (see photo).
Place the stuffed onion very close one to each other in the pot so that while cooking they don't open up.
Pour the sauce on the onions till it covers two thirds of the onions. The rest of the liquid will come from the onions themselves.
Cooking:
Heat up till it boils, lower the fire and cook for an hour, hour and a half.
Take a handfull of filling and shape it to a form of a small meatball, put it in an onion layer and silmply roll it (see photo).
Place the stuffed onion very close one to each other in the pot so that while cooking they don't open up.
Pour the sauce on the onions till it covers two thirds of the onions. The rest of the liquid will come from the onions themselves.
Cooking:
Heat up till it boils, lower the fire and cook for an hour, hour and a half.
