In Greece, stuffed vegetables are a common meal, and here at Gourmed we believe that stuffed onions are the most delicate sort. The most important quality of stuffed anything is that it enables the retention of the aromatic juices of the filling.
6 large onions
200 gr lean pork
75 gr rice
100 gr parmesan
some bread crumbs
a bunch of basil
olive oil (for cooking)
salt and pepper to taste
Preheat oven to 180°C.
Peel the onions taking care not to damage the first layer. Chop the top quarter of the onion off and as little of the stalk at the end.
Blanch thoroughly in salted water for 10 minutes, plunge into cold water and drain.
Remove the inside layers (keep on the side for later), leaving a thick "shell" of two layers of onion skin.
Chop up the inner onion layers and the basil into small pieces.
Take a medium frying pan, add enough oil to cover the bottom with a thin layer and turn the heat to high.
Add the chopped onions and let cook until golden brown.
Add the rice and the minced meat and let cook for around 5 minutes to precook the stuffing.
Remove from the heat, add the salt, pepper and basil.
Stuff the onions.
Oil each onion on the outside with a brush, then cover well and bake for 40 minutes. Remove from oven.
Mix the parmesan and the breadcrumbs and cap the onion with a substantial layer.
Uncover and bake for another 10 minutes under high temperature -200°C.