Nitai's Stuffed Onions
Stuffed onions with rice and herbs, baked over beef ribs
Adapted from an original recipe by Sivan's Kitchen
A delicatessen we like sells wonderful stuffed onions - at a frightening price. I tried to recreate them at home. The result is not exactly the same, but it is very much worth the effort: tender onions filled with rice and herbs, baked over beef ribs in a tart, slightly sweet sauce. There is quite a bit of work here, but very little of it demands precision, and the dish is remarkably forgiving.
Ingredients:
Onions
6 very large onions, peeled
Water, for boiling the onions
Filling
1 cup uncooked short-grain rice (200 g)
2 small tomatoes (about 200 g total), finely chopped
1 medium onion (100 g), finely chopped
½ bunch parsley, large stems removed (about 60 g), chopped
¼ bunch dill, large stems removed (about 30 g), very finely chopped
1 heaped tbsp tomato paste
2.5 tbsp pomegranate molasses
A little less than ¼ cup lemon juice (55 ml)
½ cup olive oil (120 ml)
2 tsp fine salt (11 g)
1 tsp black pepper
Beef ribs
500-1,000 g bone-in beef ribs, cut across the bones into strips about 2 cm thick (Korean-style cut). They add flavor to the onions; use as much as you would like to eat separately afterward
Salt and black pepper, for seasoning the ribs
A little oil, for searing
Sauce
¼ cup tomato paste
2 tbsp pomegranate molasses
2 tbsp date syrup (silan)
3 tbsp oil
A little less than ¼ cup lemon juice (55 ml)
2 tsp salt
1 tsp black pepper
A little less than 2 cups reserved onion cooking water
Preparation:
Prepare the onions
Bring a large pot of water to a boil, with enough water to cover the onions
Make a lengthwise slit in each peeled onion, from the outside to its center, without cutting it into two halves
Lower the onions carefully into the boiling water. Cook for about 40 minutes, until the layers are soft enough to separate without tearing
Lift out the onions, reserving a little less than 2 cups of the cooking water. Set the onions aside and let them cool completely in the open air; do not cool them under water
While the onions cool, mix all the filling ingredients well in a large bowl. The rice goes in uncooked
Whisk all the sauce ingredients with the reserved onion cooking water and set aside
Once the onions are cool, separate the layers gently, keeping them whole. Peel away the thin, translucent membrane between the layers; it takes time, but gives the finished onions a more delicate texture
Fill the onions
Place about a tablespoon of filling in each onion layer, adjusting for its size. Roll it closed, leaving a little room for the rice to expand
Sear the ribs and arrange the pot
Heat the oven to 190°C
Season the ribs with salt and black pepper
Heat a little oil over medium heat in a wide, ovenproof pot with a lid
Sear the ribs for a few minutes on each side, until well browned. Turn off the heat and arrange them across the bottom of the pot. The ribs flavor the dish but are not part of the stuffed onions themselves; serve them separately
Arrange the stuffed onions snugly over the ribs, with their seams facing down
Sauce and baking
Pour the sauce over the onions
Cut a round of baking paper to fit the pot and lay it directly on the onions to make a cartouche. Cover the pot with its lid
Bake for about 2 hours, until the rice is cooked and the ribs and onions are tender
If the tops have not browned nicely, continue baking uncovered. For deeper browning, remove the cartouche for the last few minutes
Separate the ribs and serve them alongside or on their own; the stuffed onions stand on their own
