Braised Onions With Sweet Rice Stuffing

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 onions, walla walla or 8 vidalia onions, sweets
• 4 whole cloves
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 2 teaspoons cumin, ground
• 1/2 teaspoon cinnamon, ground
• 1 teaspoon tarragon, dried
• 1 cup rice, brown, cooked
• 3 tablespoons currants or 3 tablespoons raisins
• 3 tablespoons pine nuts, toasted
• 1 tablespoon tomato paste

Recipe

• 1 in a large pan, measure enough water to cover the onions, remove the onions, the cloves and bring to a boil.
• 2 remove the papery outside skin on the onions, but do not remove the root end.
• 3 add the onions to the boiling water and simmer, covered, about 10-12 minutes (or more, depending on size). onions are done when they are soft but not mushy.
• 4 remove the onions, drain, and cool until they can be handled. reserve 2 tablespoons of the cooking liquid.
• 5 cut the stem end of the onion off and gently squeeze the centers out of the onions, leaving a shell of several layers.
• 6 chop the onion centers, and add to a non stick saucepan with the salt, cumin, cinnamon and tarragon. add the rice, currants (or raisins) and pine nuts. stir until heated through. stir in the tomato paste.
• 7 heat the oven to 425°f
• 8 stuff each onion shell carefully and put in a flat bottomed casserole pan. add the reserved cooking liquid and cover tightly.
• 9 bake for about 15 minutes, or until hot through. use a slotted spoon to remove onions and serve immediately.