Onions Stuffed with Beef
These Onions Stuffed with Beef are small but mighty: sweet red onion petals filled with a warmly spiced ground beef mixture, quickly browned for a delightful appetizer or side dish.
Ingredients
Main Ingredients
- 180 g 6 1/3 oz ground beef
- 0.5 bunch cilantro, finely chopped
- 30 g 1/3 cup dried breadcrumbs
- 1 tsp ras el hanout
- 2 red onions
- Salt and black pepper (to taste)
- Olive oil (a drizzle for the griddle and/or brushing the onions)
Optional Ingredients
- 1 small clove garlic, grated adds punch
- 1-2 tsp lemon juice brightens the beef and onion
- 1 pinch chili flakes or cayenne for heat
- 1-2 tbsp finely chopped parsley or mint extra herb freshness
- 1 tbsp grated onion use a little from the onion you’re already prepping
- 1 tbsp yogurt sauce for serving plain yogurt + lemon + salt
Instructions
Preparation
- Trim off the ends of the red onions and peel away the papery skin. Cut each onion in half from root to tip.
- Gently pull apart the onion into curved layers. Aim for medium-sized 'cups' that can hold a spoonful of filling.
- Tip: If the onion layers feel stiff or crack, you can soften them quickly by dipping in hot water for 30–60 seconds, then pat dry.
- Finely chop the cilantro leaves and tender stems.
- Heat a griddle or grill pan over medium-high. Add a thin film of olive oil.
Mixing / Assembling
- In a bowl, combine ground beef, chopped cilantro, breadcrumbs, ras el hanout, salt, and black pepper.
- If desired, pulse the mixture briefly in a food processor for a smoother filling.
- Test seasoning by cooking a small piece of filling and adjusting salt/pepper to taste.
- Spoon a small mound of beef mixture into each onion cup, pressing gently.
- If needed, secure the filling with a toothpick or short skewer.
Cooking
- Brush the outside of the onion and the exposed filling with a bit of olive oil.
- Place the stuffed onions on the hot griddle and cook until browned on the bottom, then turn to brown the other side.
- Watch for deep golden-brown spots on the filling and slightly softened onion edges.
Resting / Finishing
- Transfer to a plate and rest for 2 minutes before serving.
- Sprinkle with extra chopped cilantro or parsley and serve warm.
Notes
Choose red onions with tight layers for the best texture. A small squeeze of lemon at the end enhances flavors. Avoid overfilling the onion cups to ensure even cooking.