Ingredients for Stuffed Onion
- 3 onions large and long
For the sauce:
- ¼ cup canola oil
- 1 onion chopped
- 1 tomato grated
- 3 tablespoons tomato paste
- 1 tablespoon paprika sweet or hot
- 1 tablespoon Hararat spice blend (a Libyan spice mixture)
For the filling:
- 1 cup parsley dill, and celery leaves, chopped
- 1 egg yolks
- 1 tablespoon Salt
- ½ tablespoon Chicken soup powder
- 1 onion chopped
- ½ cup matzo meal
- ½ tablespoon tomato paste
- 1 tablespoon oil
Instructions
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1. Mix the filling ingredients in a bowl until combined.
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2. Cut each onion at one end and make a slit along it that reaches the heart of the onion. Place the onions in a bowl with coarse salt to soften (sprinkle salt inside the onion so that the skins come off easily). Separate the layers, rinse from the salt and dry.
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3. Heat oil in a pot, add the onion and fry for 5 minutes until golden. Add tomato, tomato paste, paprika, pepper and one cup of water, mix well and cook for 5 minutes.
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4. Place a spoonful of the filling in the center of each onion layer and roll it loosely. Fasten with a toothpick and place in the pot with the seam facing down. Boil the sauce, shake the pot a little so that all the onions absorb the sauce, reduce the heat, cover and cook for half an hour until the onions are soft.