Stuffed Onion with Carrot & Cumin Sauce
For the Stuffed Onion:
10 white onion
Vegetable oil
6 cups vegetable broth
2 ¾ cups bulgur
2 tbsp olive oil
1lb corn kernels, cooked
2cups pine nuts
8 plum tomatoes (diced)
¼ cup flat parsley chopped
¼ cup fresh mint chopped
Juice of 1 lime
Salt & pepper
Preheat oven 350 F. Line baking sheet w/ non-stick paper. Remove outer skin of onions, leaving root and stalk intact. Cut the top off the onion to create a lid. Scoop out the middle using a spoon or melon baller. Brush the insides with vegetable oil and season. Place on baking sheet and take to oven for 25 minutes. Remove and leave to cool.
Pour the broth into a large saucepan and bring to a boil. Reduce the heat and add the cracked wheat and simmer for about 15-20 minutes or until broth has been absorbed. Add the olive oil and stir. Add corn, pine nuts, tomatoes, herbs and lime juice; stir well and season. Fill the baked onions with the mixture and replace the lid.
For the Stuffed Onion:
10 white onion
Vegetable oil
6 cups vegetable broth
2 ¾ cups bulgur
2 tbsp olive oil
1lb corn kernels, cooked
2cups pine nuts
8 plum tomatoes (diced)
¼ cup flat parsley chopped
¼ cup fresh mint chopped
Juice of 1 lime
Salt & pepper
Preheat oven 350 F. Line baking sheet w/ non-stick paper. Remove outer skin of onions, leaving root and stalk intact. Cut the top off the onion to create a lid. Scoop out the middle using a spoon or melon baller. Brush the insides with vegetable oil and season. Place on baking sheet and take to oven for 25 minutes. Remove and leave to cool.
Pour the broth into a large saucepan and bring to a boil. Reduce the heat and add the cracked wheat and simmer for about 15-20 minutes or until broth has been absorbed. Add the olive oil and stir. Add corn, pine nuts, tomatoes, herbs and lime juice; stir well and season. Fill the baked onions with the mixture and replace the lid.
For the Carrot & Cumin Sauce:
Vegetable Oil
3 shallots sliced
1 ½ tsp cumin seeds
1 lb carrots, chopped
1 garlic clove, chopped
1 ¼ cups white wine
4 cups vegetable broth
Heat a little vegetable oil in a saucepan. Add the shallots, cumin, carrots and garlic, sauté for about 3-4 minutes. Pour in the white wine and reduce by half. Add the vegetable broth, bring to a boil and simmer for 20-25 minutes. Season, remove from heat and allow to cool slightly. Blend until smooth and pass through a fine strainer.
Cover onions loosely w/ foil and place in oven for 10 minutes. When cooked place onion on center of each plate, pour on the sauce and serve.
Chefs' note:
As a newly married couple, we've really come to enjoy entertaining for our friends, and this night was no exception. We were celebrating the short visit of our dear friend, whom we haven't seen in months, so we really wanted to go all out for this occasion.
So, in an attempt to serve the most original and creative appetizer, low and behold the Stuffed Onion! We scoured our cookbooks to find something that had never been attempted before and prayed for the best. It's never easy testing something new on a crowd of 13! The most difficult part of this recipe is coring the onions -- one or two isn't too bad, but 13 onions is a real tear jerker. After figuring out the best method (using a paring knife to loosen it all up) the process ended up taking about 45 minutes. One thing I highly recommend is trying to get one thick layer of onion and filling the rest up w/ the filling, otherwise the onion overtakes the entire appetizer. In addition, I recommend roasting the onion as much as possible the first time around, getting it nice and brown. I think that will add an amazing layer of flavor, and who doesn't love a perfectly roasted onion??
Overall, this appetizer was a success, and best of all you can tweak it each time you make it and continually perfect it. Adding ingredients that you love to really make the stuffing your own. We included some ground beef this time around and loved it. The 1st time around was great, and I'm sure the 2nd time around will be even better.
Vegetable Oil
3 shallots sliced
1 ½ tsp cumin seeds
1 lb carrots, chopped
1 garlic clove, chopped
1 ¼ cups white wine
4 cups vegetable broth
Heat a little vegetable oil in a saucepan. Add the shallots, cumin, carrots and garlic, sauté for about 3-4 minutes. Pour in the white wine and reduce by half. Add the vegetable broth, bring to a boil and simmer for 20-25 minutes. Season, remove from heat and allow to cool slightly. Blend until smooth and pass through a fine strainer.
Cover onions loosely w/ foil and place in oven for 10 minutes. When cooked place onion on center of each plate, pour on the sauce and serve.
Chefs' note:
As a newly married couple, we've really come to enjoy entertaining for our friends, and this night was no exception. We were celebrating the short visit of our dear friend, whom we haven't seen in months, so we really wanted to go all out for this occasion.
So, in an attempt to serve the most original and creative appetizer, low and behold the Stuffed Onion! We scoured our cookbooks to find something that had never been attempted before and prayed for the best. It's never easy testing something new on a crowd of 13! The most difficult part of this recipe is coring the onions -- one or two isn't too bad, but 13 onions is a real tear jerker. After figuring out the best method (using a paring knife to loosen it all up) the process ended up taking about 45 minutes. One thing I highly recommend is trying to get one thick layer of onion and filling the rest up w/ the filling, otherwise the onion overtakes the entire appetizer. In addition, I recommend roasting the onion as much as possible the first time around, getting it nice and brown. I think that will add an amazing layer of flavor, and who doesn't love a perfectly roasted onion??
Overall, this appetizer was a success, and best of all you can tweak it each time you make it and continually perfect it. Adding ingredients that you love to really make the stuffing your own. We included some ground beef this time around and loved it. The 1st time around was great, and I'm sure the 2nd time around will be even better.
We want to thank Marta & Riad Nizam for sharing this incredible recipe with us!!!
Martha & Riad
Martha & Riad
RSS Feed
