Slow Cooker Stuffed Onions

If you've never heard of stuffed onion in slow cooker, or if you have never been a fan of onions, beware that these chubby little gems will make you a convert. CrockPot Stuffed Onions are simple stuffed onion shells, slow-cooked to perfection in tomato sauce, and served as a one-dish meal. Perfect fall/winter comfort food, although I don't mind having this any time of the year.

I haven't had stuffed onions - or mahshi as we always name any rice stuffed veggies- before, I am used to other kinds of mahshi like peppers, tomatoes, grape leaves, cabbage and zucchini. So I was amazed to see that Middle Eastern has gone as far as stuffing onions too, clever idea.

How to make stuffed onions

1. Place a pot filled water - enough to immerse the onions- over high heat and add the cardamom pods and the bay leaves. Bring to a boil. Meanwhile peel the onions, wash, and cut a wedge in each of them, this helps soften the layers.
2. Add the onions to the pot, reducing heat to medium-high, and let it cook for 15 minutes or until the layers are easily separated.
3. Heat a large skillet over medium heat. Add oil; swirl. Add chopped onions, stir for a minute until translucent. Wash the rice then add to the onion, stir to combine for 2 more minutes.
4. Add tomato paste and the spices then stir everything well.
5. Add the herbs, stir for 30 seconds, then turn off the heat. Let it cool down for 10-15 minutes. Transfer to a bowl, add the ground meat and mix well.

1. Take the onions out of the water and let it cool down until you can handle it with your hands. Separate the layers carefully.
2. Place 2-3 tablespoons- maybe more according to the size of the onion layer- and roll. Pictures 2-4 above.
3. Place some of the herbs on the bottom of your crockpot.
4. Combine the cooking liquids together and season. Arrange the stuffed onions in the crockpot and pour the liquids over. Cook on low for 6 hours.

We were on an iftar gathering this Ramadan when I was first introduced to stuffed onions, and I ate about 4 of those at once. It was really delicious and the whole platter was gone first from the iftar table.

I've had it stuffed with rice like what we ,Egyptians, like to make our mahshi, some people add a little bit of ground meat along with the rice. For this recipe, I made the stuffing with more meat than rice so as to make it a whole balanced meal and lean more towards more protein than starch, but if you like more rice or even make it meatless, be my guest.

You can make it with brown rice, quinoa ... whatever you want, do not be afraid to experiment and see what will you like more. One thing I do ask, please please please use fresh herbs, do not use ground or dried ones, it will not give you the same result. Fresh is a key to a good mahshi, it elevates the smell and intensifies the flavors... deal?👍

I hope you enjoy making my slow cooker version of mahshi, Thank you so much for reading and until next recipe... have a wonderful time... Enjoy!!

Related Recipes

• Mahshi is the Arabic word for anything stuffed and this mahshi recipe got them all. Delicious vegetables stuffed with fragrant aromatic rice mixture and cooked in tomato sauce.
• Mujadara is a traditional Middle Eastern vegan dish very popular in the Levant area. The combination of rice, lentils and caramelized onion is nothing short of heaven. So flavorful and comforting.
• There's nothing more comforting than a warm, richly flavored Middle Eastern rice with chicken. This recipe includes aromatic spices, vegetables and tender fall of the bone chicken.

Crock pot stuffed onions

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Author: Amira

Ingredients

• ▢ 3 Extra large yellow onions.
• ▢ 2 Cardamom pods.
• ▢ 2- 3 Bay leaves.

For the stuffing

• ▢ 2 Tablespoon olive oil.
• ▢ 1 large onion diced, about 1 - 1.5 cup.
• ▢ 2 Tablespoon tomato paste.
• ▢ 1 teaspoon salt.
• ▢ ½ teaspoon freshly ground black pepper.
• ▢ ½ teaspoon cumin powder.
• ▢ 2 Tablespoon dry mint.*
• ▢ 2 teaspoon ground cinnamon.
• ▢ ½ teaspoon bharat or 7 spices.**
• ▢ ⅓ cup FRESH dill chopped.***
• ▢ 1 ½ cup FRESH parsley chopped.***
• ▢ 1 cup FRESH cilantro chopped.***
• ▢ 1 lb ground beef.
• ▢ 1 cup rice preferably short grain, washed.

Liquids for cooking

• ▢ 16 oz tomato sauce can.
• ▢ 16 oz broth - any kind.
• ▢ Salt to season.

Instructions

• Place a pot filled water - enough to immerse the onions- over high heat and add the cardamom pods and the bay leaves. Bring to a boil.
• Meanwhile peel the onions, wash and cut a wedge in each of them, this helps soften the layers.
• Add the onions to the pot, reducing heat to medium-high and let it cook for 15 minutes or until the layers are easily separated.
• Heat a large skillet over medium heat. Add oil; swirl.
• Add chopped onions, stir for a minute until translucent.
• Wash the rice then add to the onion, stir to combine for 2 more minutes.
• Add tomato paste and the spices then stir everything well.
• Add the herbs, stir for 30 seconds, then turn off the heat. Let it cool down for 10-15 minutes.
• Transfer to a bowl, add the ground meat and mix well.
• Take the onions out of water and let it cool down until you can handle it with your hands.
• Separate the layers carefully.
• Place 2-3 tablespoons- may be more according to the size of the onion layer- and roll.
• Place some of the herbs on the bottom of your crockpot.
• Combine the cooking liquids together and season.
• Arrange the stuffed onions in the crockpot and pour the liquids over.
• Cook on low for 6 hours.

Video

Notes

* I did not have fresh mint, use it if you can find some.
** This is an optional ingredient but gives a desirable flavor, but do not kill yourself looking for it.
*** These herbs have to be fresh.

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