I am a foodie turned full-time Recipe Developer. Food is the center of my world, and I believe it one of the most important things in bringing people together.
These roasted stuffed onions with harissa yogurt sauce are absolutely a new favorite recipe of mine and a reoccurring dinner staple. You will be surprised at how easy these are after tasting these. They taste and look upscale and fancy, with what feels like ‘easy work’.
These are the perfect dinner party recipe, a great make ahead meal to have for the week, and is a meal that equally is as great in the summer as it is in the cooler, cozier months. It feels light while also feeling comforting and warming with spices like cinnamon and cumin and a spicy, creamy harissa sauce.
The meat mixture or a vegetarian option!
In this specific recipe, I used ground beef. You could swap in a variety of different meats and they would taste delicious – lamb, pork, turkey (however might be a little bland), or omit meat entirely if vegetarian. but ground beef would be my suggestion! If you’re looking for a plant based option, crumbled tofu would work, or chickpeas!
The mixture is a combination of meat, cooked rice, crushed tomatoes, warming spices, fresh herbs, and a little spice from the harissa. You could just stop here with the mixture, because of how delicious it is, but I *highly* recommend following the entire recipe.
Mastering the onions
The onions in this recipe are probably the most confusing part, but stay with me. Cut the ends off your onions set flat side down on your cutting board. Take a knife and put the point of the knife directly in the center of the onion and slice straight down making a cut all the way through. Peel the first layer off of your onion and then boil the entire onion.
You definitely want to take time to let these cool and drain the water. They will be hot and remain hot for quite a bit of time.
Once they are cooled, peel them layer by layer, and remove the thin film between each layer. This is the most time consuming part of this recipe!
I hope you love these roasted stuffed onions with harissa yogurt sauce and as always, let me know in the comments if you make it!
Roasted Stuffed Onions
megan sheley
An absolutely delicious dinner recipe that the entire family will love. Roasted onion layers stuffed with a mixture of beef, rice, spices, and tomatoes served over a spicy, creamy harissa sauce. An absolute flavor bomb and incredibly easy for how upscale it feels.
1jar San Marzano whole + peeled tomatoes3 tomatoes for the stuffing mixture, 5 tomatoes for the sauce
1large scoop of Greek Yogurt
1/4cupgreen onions
1/2cup crumbled feta
Instructions
First, start by having cooked rice – I usually have a batch of cooked rice in the fridge for the week but if you don't have this, cook your rice how you usually do or buy frozen / pre-cooked rice at the store! You will want cooked rice for your meat mixture.
Bring a large pot of water to a boil. Chop the ends off of your white onions and peel the first layer of onion off. Take your knife and cut straight down, half way from the center through your onion (see video for reference.)
Once your water is boiling, add in your whole onions to the boiling water and boil for 12-ish minutes. Remove from boiling water and LET COOL on a cutting board with paper towel down for about 30 minutes. These will be very hot, so be sure to let them sit for a bit.
Pre-heat your oven to 425. While your onions are cooling, make your harissa sauce. To a blender add in 4-5 whole tomatoes, 1/4 cup of harissa, 1 clove of garlic, a pinch of salt, and 1/4 cup plain Greek yogurt, and 1/4 tsp of red pepper flakes. Blend on high until fully mixed – set aside.
Once onions are cooled, begin to peel the layers 1 by 1. Onions do have that very thin sticky layer in between the thicker layers – if you can, try to remove these. It’s kind of time consuming but they will cook better without the extra layer. Remove all of the layers but leave the centers of the onion to use in your stuffing. Let the layers cool in a bowl while you make the filling.
Chop the centers of your onion, mince your garlic clove, and chop your celery. Heat a large skillet on medium heat with olive oil. Once hot, add in your onions and celery and saute until fragrant, about 5 minutes. Push your onions and celery to the side and add in 1 pound of ground beef. Mince your beef and cook pretty much entirely through and then mix in with your onions and celery and continue cooking through. Add in 1 clove of minced garlic. Once meat is cooked, add in 3 whole tomatoes, crushing with your hand, 1/4 cup of the tomato sauce, 1/4 cup harissa, 1/4 tsp cinnamon, and 1 tsp of cumin. Stir well and simmer. Chop in 1/4 cup of your parsley (saving the remaining for topping) and mint and stir in. Taste your sauce – taste for salt, garlic, herbs, etc. add more of whatever to your liking.
Find a large oven safe skillet and spray with oil. Stuff your onion layers with the mixture and roll and place seam down. Some of your layers will be quite long so cut theses in half to get more stuffed onions. Once your baking pan is full, add in a little broth to help your onions steam, drizzle your onions with olive oil. Bake at 425 with lid on for 20 minutes and then remove lid and bake for another 20. Turn on broil for 3 minutes at the end of you want your onions a little browned. Keep an eye on your broiler as every oven is different.
Serve with chopped parsley, green onions, and crumbled feta cheese.
Heat your sauce if you’d like and put into a shallow bowl, place your onions on top and sprinkle with more toppings if you’d like! Enjoy!