Stuffed Onion Rolls

Servings: 4

Total time: 1 Hour 16 Minutes

INGREDIENTS

4 large white onions
1 tablespoon extra-virgin olive oil
1 small carrot, finely chopped
1 celery stalk, finely chopped
½ pound ground beef
½ cup uncooked rice, white or rice
1 clove garlic, minced
2 tablespoons chopped fresh parsley, plus more for garnish
½ teaspoon dried thyme
1 teaspoon Diamond Crystal® Kosher Salt
¼ teaspoon ground black pepper
2 cups tomato sauce
1 cup low-sodium vegetable broth

DIRECTIONS

Trim root and stem end of each onion and peel. Make one lengthwise cut into each onion from root to stem, slicing halfway through middle of onion. This will make it easier to separate each layer.
Bring large pot of water to boil. Add onions, and cook until just softened, about 5 minutes.
Remove and set aside to cool. Carefully separate cooled onions into individual layers.
Heat olive oil in large skillet over medium heat. Add carrots and celery and cook until starting to soften, about 6 minutes.
Add beef, and cook, breaking up into crumbles, until browned and cooked through, about 5 minutes. Add rice, garlic, parsley, thyme, salt and pepper, and cook until fragrant, about 1 minute.
Remove from heat and transfer mixture to a bowl to cool slightly. Wipe out skillet and place tomato sauce in bottom of pan in an even layer.
Stuff each onion layer with about 2 tablespoons of beef and rice mixture. Roll onions around filling, overlapping cut edges to seal. Place stuffed onions seam-side-down into skillet, nestling into tomato sauce. Pour broth evenly over stuffed onions in skillet. Cover and bring to simmer over low heat. Cook until rice is tender and almost all of the broth is absorbed, about 40-50 minutes. Garnish with additional parsley and serve.