Oignons farcis à la saucisse italienne et au riz à la tomate

Ingrédients

• 1 tsp olive oil
• 6 large yellow onions, skins removed
• 1/2 lb lean ground beef
• 1/2 lb ground Italian sausage
• 1/2 cup chicken broth
• 1/2 cup jasmine rice, rinsed, uncooked
• 1 can finely chopped tomatoes (398 mL)
• 1 shallot, finely chopped
• 4 garlic cloves, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp fennel seeds, crushed to release flavor
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes (optional)
• 1 tsp fresh thyme, finely chopped
• 1/3 cup fresh Italian parsley, finely chopped
• 1 cup strained tomatoes (passata or smooth)
• 1 1/2 cups chicken broth
• 1/4 tsp salt, if required
• Balsamic glaze
• Drizzle of olive oil
• Fresh parsley, chopped

Préparation

1. 1

   Prepare the Onions: Peel and hollow out the yellow onions carefully, removing the center layers to create space for the filling. Set aside the onion centers for the filling mixture.

2. 2

   Make the Filling: Heat olive oil in a skillet over medium heat. Sauté the finely chopped shallot and garlic until fragrant and soft. Add the ground beef and Italian sausage, cooking until browned and cooked through. Chop the reserved onion centers finely and add them to the skillet along with the crushed fennel seeds, dried basil, oregano, onion powder, salt, black pepper, red pepper flakes (if using), fresh thyme, and parsley. Stir well to combine.

3. 3

   Add Rice and Tomatoes: Stir in the rinsed jasmine rice and finely chopped tomatoes to the meat mixture. Pour in 1/2 cup chicken broth. Simmer gently, stirring occasionally, until the rice is partially cooked but still a bit firm, about 10-12 minutes. Remove from heat.

4. 4

   Stuff the Onions: Carefully fill each hollowed onion with the prepared meat and rice mixture, packing it in gently but firmly. Arrange the stuffed onions in a deep baking dish or heavy pot that can go on the stovetop.

5. 5

   Prepare the Sauce: In a bowl, mix the strained tomatoes (passata) with 1 1/2 cups chicken broth and 1/4 tsp salt if needed. Pour this sauce evenly over and around the stuffed onions in the dish.

6. 6

   Cook the Stuffed Onions: Cover the dish with a lid or foil and cook on low heat on the stovetop for about 45-60 minutes, or until the onions are very tender and the rice inside is fully cooked. Check occasionally to ensure there is enough liquid; add more broth if necessary.

7. 7

   Garnish and Serve: Once done, drizzle the stuffed onions with a little olive oil and balsamic glaze. Sprinkle with fresh chopped parsley for a vibrant finish. Serve warm as a comforting and flavorful main dish.