Lebanese Roasted Stuffed Onions

These Lebanese Roasted Stuffed Onions are baked to perfection, until they’re mellow and tender. Stuffed with a delicious herby and ground meat filling. Easy to make and so tasty!

Lebanese Roasted Stuffed Onions Recipe

Why These Stuffed Onions Are So Good

  • Easy to make.
  • Packed with warming spices, such as, allspice, cinnamon and coriander.
  • Perfect for dinner parties – they look gorgeous!
  • Can be made as a snack, appetizer or serve as a main.

Ingredients 

  • Onions 
  • White rice
  • Tomato paste
  • Spices:  cinnamon, allspice, ground cumin
  • Coriander
  • Ground meat (orginal recipe uses lamb)
  • White wine vinegar or cider vinegar
  • Sugar
  • Olive oil

How To Make These Stuffed Onions – Step by Step

  • Soak your rice in a bowl cool water. 
  • Fill a pot with water (enough to cover a whole onion by 1″) and bring to a boil.
  • Cut off the very top and bottom of each onion. Make a cut down one side of each of the onions, cutting into the center from top to bottom.  Add the onions, and let them cook for 10 minutes or until the layers soften and separate easily.
  • Drain the rice completely. In a large mixing bowl, add the drained rice, tomato paste, cinnamon, allspice, cumin, coriander, salt, pepper, cilantro or parsley and ground meat. Mix well.
  • When the onions have finished cooking, remove and drain from the boiling water. Let cool and separate out the layers individually and place 1 heaping tablespoon of the filling, wrap onion around filling, but not too tightly to allow rice to expand during cooking.
  • In a large, oven-safe saute pan over medium-high heat, swirl in the olive oil. When pan is hot, place the onions seam-side down. Let cook for 2 minutes until the bottoms have browned slightly. Add vinegar to the pan and sprinkle the tops of the onions with sugar. Cover the pan and turn the heat to low. Cook for 20 minutes or until the meat and rice are fully cooked, rotating the onions halfway during cooking.

Lebanese Roasted Stuffed Onions in bowl

Stuffed Onions – An Easy Appetizer

What I loved about this dish was that each “stuffed” onion just uses a single layer of onion and that the presentation was so beautiful.

The onion is boiled for a few minutes until the layers are soft and pliable. The layers are gently taken apart, stuffed with ground meat (try ground lamb!), warming spices like allspice, cinnamon and coriander, basmati rice and then then roasted. What a nice surprise to open up a rolled onion to find a savory, meaty filling!

What Are The Best Onions To Use?

Yellow onions are great for roasting.  Yellow onions are also higher in vitamin C as compared to other onion varieties. Vidalia onions are good too, but any kind will work, sweet or regular, including red. 

 

appetizer in bowl

Can I Make These Vegetarian?

You sure can! These stuffed onions are a great vegetarian appetizer, or even a side. Just omit the ground meat and add a touch more rice. Or you can use some chopped roasted peppers, or other roasted veggies, whatever takes your fancy!

onions and lemon wedge

Top Tips For These Stuffed Onions

  • You can make these vegetarian by omitting the ground beef.
  • If you want to keep it traditional use ground lamb.
  • Make a cut down one side of each of the onions, cutting into the center from top to bottom. This helps the onion layers cook evenly and make it easier to peel.
  • Serve as a side or an appetizer.

five stuffed onions

Lebanese Roasted Stuffed Onions Recipe Video

Check Out These Other Great Appetizers

Have you tried these Stuffed Onions? Feel free to leave a star rating and I’d love to hear from you in the comments below!

This Lebanese Roasted Stuffed Onions recipe is from a book called, The Food and Cooking of the Middle East

4.28 from 11 votes
Lebanese Roasted Stuffed Onions
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

These Lebanese Roasted Stuffed Onions are baked to perfection, until they're mellow and tender. Stuffed with a delicious herby and ground meat filling. Easy to make and so tasty!

Course: Appetizer, Main Course
Cuisine: lebanese, middle eastern
Keyword: lebanese onions, roasted onions, stuffed onions
Servings: 8 servings
Calories: 215 kcal
Author: Jaden Hair
Ingredients
  • 2 extra-large onions or 3 large onions
  • 1 cup white rice
  • 1 tablespoon tomato paste
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons kosher or sea salt
  • freshly ground black pepper
  • 3 tablespoons minced fresh cilantro or parsley reserve some for garnish
  • 1 pound ground meat of your choice original recipe uses lamb
  • 2 tablespoons white wine vinegar or cider vinegar
  • 3 pinches of sugar
  • 2 tablespoons olive oil
Instructions
  1. The first step is to soak your rice in a bowl cool water. The rice will absorb some of the water -- we'll drain off the water in a later step.
  2. Fill a pot with water (enough to cover a whole onion by 1" and bring to a boil. Cut off the very top and bottom of each onion. Make a cut down one side of each of the onions, cutting into the center from top to bottom. This helps the onion layers cook evenly and make it easier to peel. Add the onions, and let them cook for 10 minutes or until the layers soften and separate easily.
  3. Drain the rice completely. In a large mixing bowl, add the drained rice, tomato paste, cinnamon, allspice, cumin, coriander, salt, pepper, cilantro or parsley and ground meat. Mix well.
  4. When the onions have finished cooking, remove and drain from the boiling water. Let cool and separate out the layers individually and place 1 heaping tablespoon of the filling, wrap onion around filling, but not too tightly to allow rice to expand during cooking.
  5. In a large, oven-safe saute pan over medium-high heat, swirl in the olive oil. When pan is hot, place the onions seam-side down. Let cook for 2 minutes until the bottoms have browned slightly. Add vinegar to the pan and sprinkle the tops of the onions with sugar. Cover the pan and turn the heat to low. Cook for 20 minutes or until the meat and rice are fully cooked, rotating the onions halfway during cooking.
Nutrition Facts
Lebanese Roasted Stuffed Onions
Amount Per Serving
Calories 215 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 49mg16%
Sodium 490mg21%
Potassium 396mg11%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 2g2%
Protein 12g24%
Vitamin A 157IU3%
Vitamin C 4mg5%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 


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