I\u2019ve teamed up with Origin to create six delicious recipes, using plenty of pantry staples, this winter to help inspire you to dig out your slow cooker and whip up some tasty winter warmers. This week’s recipe is one that’s close to my heart. Growing up I used to make this with mum all the time, and it\u2019s one of my favourite traditional middle eastern dishes to make \u2014 stuffed onions. Filled with a delicious tangy beef mixture with rice and herbs, it’s a beautiful dish to make in your slow cooker this winter, saving you time and energy.<\/p>\n\n\n\n
Makes 6 serves<\/h3>\n\n\n\n
What you’ll need<\/h2>\n\n\n\n
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500 grams ground beef*<\/li>\n\n\n\n
5 large onions<\/li>\n\n\n\n
4 garlic cloves<\/li>\n\n\n\n
1 bunch parsley<\/li>\n\n\n\n
Juice of 1 lemon<\/li>\n\n\n\n
1 cup jasmine rice<\/li>\n\n\n\n
1\/4 cup olive oil<\/li>\n\n\n\n
1\/4 cup pomegranate molasses<\/li>\n\n\n\n
4 tablespoons tomato paste<\/li>\n\n\n\n
1 tablespoon sea salt or 1\/2 tablespoon table salt<\/li>\n\n\n\n
1\/2 tablespoon cinnamon<\/li>\n\n\n\n
1\/2 tablespoon cumin<\/li>\n\n\n\n
Pepper to taste<\/li>\n<\/ul>\n\n\n\n
*<\/strong>For a vegetarian option, you can opt for plant based meat or lentils instead of the beef.<\/p>\n\n\n\n
For the sauce<\/h3>\n\n\n\n
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2 cups onion water (reserved form boiling)<\/li>\n\n\n\n
2 tablespoons tomato paste<\/li>\n\n\n\n
2 tablespoons olive oil<\/li>\n\n\n\n
2 tablespoons pomegranate molasses<\/li>\n\n\n\n
1\/2 teaspoon salt<\/li>\n<\/ul>\n\n\n\n
To serve<\/h3>\n\n\n\n
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Greek yogurt<\/li>\n\n\n\n
Extra chopped parsley<\/li>\n<\/ul>\n\n\n\n
<\/div>\n\n\n\nThis dish has a special place in my heart. You’ve got to give it a go!<\/figcaption><\/figure>\n\n\n\n
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Method<\/h2>\n\n\n\n\n
Boil the peeled onions in a pot of water. Make sure to cover them with water for 20 minutes (or until soft). <\/li>\n\n\n\n
Reserve 2 cups of onion water for the sauce and set onions aside to cool.<\/li>\n\n\n\n
Remove roughly half of the onions core and chop finely. Add to a large bowl and mix in the remaining ingredients until well combined.<\/li>\n\n\n\n
Remove 1 peel from each boiled onion and place 2-3 tablespoons of the filling into the onion and wrap firmly. Arrange each one in the bottom of the slow cooker.<\/li>\n\n\n\n
For the sauce, mix all the ingredients together in a bowl and pour on top of the onions. Cover the onions with parchment paper. This allows them to stay extra juicy.<\/li>\n\n\n\n
Cover the onions with a sheet of baking paper and cook on high in the slow cooker for 5 hours.<\/li>\n\n\n\n
Once cooled, top with chopped parsley and serve with a dollop of Greek yogurt.<\/li>\n<\/ol>\n\n\n\n
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