🧅 FRENCH ONION STUFFED ONIONS Okay, THIS ONE. 🤤🧅 We were inspired by the technique used to make stuffed onions/soğan dolması, but instead of going traditional with the flavors, we thought… what if French onion soup and stuffed onions had a baby?! 😂 INGREDIENTS: 🧅 4–5 large yellow onions 🥩 1 lb ground beef 🍄 4–5 large mushrooms, finely chopped 🍚 1 cup short-grain rice, rinsed 🧅 1 small shallot, minced 🧄 4–6 cloves garlic, minced 🌿 Fresh parsley, chopped 🌿 Fresh thyme, chopped 🧅 1 packet Lipton Onion Soup Mix 🌶️ 1 tsp paprika 🌶️ 1 tsp Kfred Cajun seasoning 🍄 1 tsp Trader Joe’s Umami Seasoning ⚫ Freshly cracked black pepper 🫒 2 tbsp olive oil 🤎 Balsamic glaze 🧀 Freshly grated Gruyère FOR THE BROTH: 🥣 Beef bone broth 🥣 Beef stock 🧈 6 tbsp salted butter 🤎 Balsamic glaze 🥩 Beef bouillon, for boiling the onions DIRECTIONS: 1️⃣ Cut the tops off the onions, remove the papery skins, and make one cut from the outside toward the center without cutting completely through. Bring a large pot of water seasoned with beef bouillon to a boil. Add the onions and cook for 10–15 minutes, until softened. Transfer briefly to cold water, then carefully separate the onion layers. 2️⃣ Combine the ground beef, uncooked rinsed rice, mushrooms, shallot, garlic, parsley, thyme, onion soup mix, paprika, Cajun seasoning, umami seasoning, black pepper, olive oil and a good drizzle of balsamic glaze. 3️⃣ Add a little filling to each onion layer and roll it tightly around the filling. Don’t overstuff them because that rice needs room to expand! 4️⃣ Arrange the stuffed onions snugly seam-side down in a wide oven-safe pot. 5️⃣ Pour in a combination of beef stock + beef bone broth until the onions are essentially covered. Top with slices of salted butter and another drizzle of balsamic glaze. 6️⃣ Place dampened parchment directly over the onions, cover, and cook on the stovetop over medium to medium-low heat for about 40 minutes, until the filling is cooked and the rice is tender. 7️⃣ Remove the cover and parchment, drizzle with a little more balsamic glaze, and transfer to a 400°F oven for about 30 minutes, until those onions are beautifully browned and caramelized. Top with freshly grated Gruyère and pop it back into the oven until melted and bubbly. 🤤🧀 We serve ours with TOOM (garlic sauce) 😂 It’s rich, beefy, buttery, oniony, cheesy and absolutely giving French onion soup in stuffed-onion form. SAVE THIS ONE. 🧅❤️ #FrenchOnion #StuffedOnions #DinnerIdeas #ComfortFood #Recipe - @cookiterica