France & Maman (Francoise)

      Allo Maman,      What's Cooking

 A mother-daughter cooking duo from Paris to Brooklyn. Maman & France live 3,626 miles apart but connect everyday over yummy & mostly French recipes. Bon appetit!

LEBANESE ROASTED STUFFED ONIONS (by France)

LEBANESE ROASTED STUFFED ONIONS (by France)

Stuffed onions

Last Summer, I spent a week at my friend Sarah's house in Cannes. She's Lebanese and served us tons of delicious traditional Lebanese dishes throughout the week. This one, was my favorite: lamb-stuffed onions. It was the first time I had tried such a dish but fell in love immediately so I had to try to replicate her recipe. Here they are! They are fun to cook and make for a yummy entree. Bon appetit!


Serves 2  l  Difficulty: medium  l  Prep time: 25min  l  Total time: 45min


INGREDIENTS

2 extra-large onions (or 3 large onions)
1 cup white rice
1 tablespoon tomato paste
2 teaspoons cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons kosher or sea salt
freshly ground black pepper
3 tablespoons minced fresh cilantro or parsley (reserve some for garnish)
1 pound ground meat of your choice (original recipe uses lamb)
2 tablespoons white wine vinegar or cider vinegar
3 pinches of sugar
2 tablespoons olive oil

STEPS
1. Soak rice in a bowl cool water. The rice will absorb some of the water -- we'll drain off the water in a later step

2. Fill a pot with water (enough to cover a whole onion by 1" and bring to a boil. Cut off the very top and bottom of each onion. Make a cut down one side of each of the onions, cutting into the center from top to bottom. This helps the onion layers cook evenly and make it easier to peel. Add the onions, and let them cook for 10 minutes or until the layers soften and separate easily.

3. Drain the rice completely. In a large mixing bowl, add the drained rice, tomato paste, cinnamon, allspice, cumin, coriander, salt, pepper, cilantro or parsley and ground meat. Mix well.

4. When the onions have finished cooking, remove and drain from the boiling water. Let cool and separate out the layers individually and place 1 heaping tablespoon of the filling, wrap onion around filling, but not too tightly to allow rice to expand during cooking.

5. In a large, oven-safe saute pan over medium-high heat, swirl in the olive oil. When pan is hot, place the onions seam-side down. Let cook for 2 minutes until the bottoms have browned slightly. Add vinegar to the pan and sprinkle the tops of the onions with sugar. Cover the pan and turn the heat to low. Cook for 20 minutes or until the meat and rice are fully cooked, rotating the onions halfway during cooking. 

 
 
GREEN PEA & BLACK BEAN PASTA (by France)

GREEN PEA & BLACK BEAN PASTA (by France)

POTATO & CREME FRAICHE PIE (by Maman)

POTATO & CREME FRAICHE PIE (by Maman)