Stuffed Onions Recipe
- ½ cup (125 ml) bulgur
- ½ cup (125 ml) boiling water
- 6 large sweet onions
- 1 tbsp (15 ml) olive oil
- 12 oz (375 g) extra-lean ground beef
- 6 cloves garlic, minced
- 1 tsp (5 ml) dried oregano leaves, crumbled
- ½ tsp (2 ml) salt
- ½ tsp (2 ml) cracked black peppercorns
- ½ cup (125 ml) dry white wine or chicken stock
- 1 can (14 oz/398 ml) diced tomatoes, including juice (see Tips )
- ½ cup (125 ml) grated Parmesan cheese
- ½ cup (125 ml) finely chopped dill or parsley
- Large (minimum 6 quart) oval slow cooker
- In a bowl, combine bulgur and boiling water. Set aside for 20 minutes.
- Cut off tops and bottoms of onions and peel. Hollow out the centers and discard. Drop prepared onions into a large pot of boiling water and blanch for 5 minutes. Drain and rinse in cold water. Place in slow cooker stoneware with the hollows pointing up.
- In a skillet, heat oil over medium heat for 30 seconds. Add ground beef, garlic, oregano, salt and peppercorns and cook, stirring and breaking up with a spoon, until meat is no longer pink, about 5 minutes. Add white wine and tomatoes with juice and bring to a boil. Stir in bulgur.
- Fill centers of onions with beef mixture, using a blunt object such as a kitchen knife to pack the filling in as tightly as possible. Pour remaining filling over onions.
- Cover and cook on Low for 8 hours or on High for 4 hours, until onions are tender and mixture is hot and bubbly. To serve, place an onion on each plate. Sprinkle with Parmesan and garnish with dill.
