Stuffed Onions

@pmc I had trouble visualizing how to cut the onions, too, so I did a google video search for other stuffed onion recipes. I found one for Lebanese Roasted Stuffed Onions (hosted on a cooking site and also on youtube). That video shows how to cut and roll the onions—and it aligns closely with Kay Chun's instructions. Good luck!

I'm not so sure it is good to microwave plastic. Can I just put the onions in a small dish and microwave them? Why do I have to wrap in plastic?

If visual of 'how to' handle the onion in steps 1 and 4 is confusing based on this recipe instructions, take a look at these 2 videos, neither are for this recipe but for stuffed onions using similar technique. In the 1st video up to about 1:10 to see 'how to'. In the 2nd starting about 0:49 to 1:19 then again 1:41 to 1:52. Note: In this recipe 25 min cook is too long in step 1 - consider 15 to 20. https://www.youtube.com/watch?v=vC7S908x94I https://www.youtube.com/watch?v=G1eXZOt_-V

Use a glass casserole lid instead of plastic wrap: better for you and the environment.

After reading the other comments I made the following edits and wow! This dish is spectacular. -sub veg stock for the water -double the cumin & cardamom -add 0.5 tsp. Mild Aleppo pepper -add 0.25 tsp. Sumac -add 3 cloves garlic, microplaned when sautéing onion -I used pistachios, slivered almonds, currants and dried apricots (diced) for the fruit/nut mix. -sprinkle zaatar over top (instead of salt) before baking -garnish with chopped parsley and mint and serve with garlicy yogurt/tzatziki

Much easier than boiling: wrap the slit onions in a couple layers of plastic wrap and microwave until they start to feel soft. Be careful--the insides will be hot! Easier and more flavor-preserving than boiling--and I'm speaking as a person who uses plastic wrap for almost nothing else. These stuffed onions are often baked in a tamarind sauce--also lovely.

Please excuse my ignorance, but I am still trying to wrap my head around 3 large onions becoming these small picturesque vessels. (Wish there were a video with this one.) You work from the outside inward, but cutting in half? Any hints would be appreciated, and happy Thanksgiving!

Green cardamom is just the regular cardamom that is available in ground form in almost all grocery stores. In 'ethnic' grocery stores you can get the whole pods, or ground versions. It's called green cardamom because it's made from the smaller green podded cardamom, to distinguish it from the smoky flavoured large black cardamom. Black cardamom cannot be substituted for green cardamom, the flavours are too different.

very pretty and fun (or fussy) to make, great vegetarian centerpiece but I thought it lacked a couple of flavor elements on its own. despite the tart cherry in the recipe, barely tasted it which is a shame, maybe needs more but afraid it’ll be too sweet. also lacked zestiness/acidity, maybe needs some lemon juice. hard to gauge how much salt. flavor salvaged with a side of zaatar yogurt (greek yogurt, lemon juice, olive oil, zaatar) garlicky cumin-coriander carrot salad.

I loved this dish, as did my Seder guests. I found it easy to make (I microwaved the onions in plastic wrap as suggested by another reader). In the future, I wouldn’t bother chopping the raisins and would likely include more cherries. I made the dish in advance, up until the add water and bake step. Then I refrigerated it overnight. An hour or so before dinner I added the boiling water and put it in the oven to cook. Worked perfectly.

To pmc: I am going to approach this like stuffed cabbage (leaves). You separate the onion layers (=leaves) and the larger outside ones, you cut in half. The leaves/layers are kind of rolled to form the final stuffed onions in the picture. I anticipate mine will not look so neat. These professional NYT pics always look better than my home dish. Wishing us both the best - it will taste good even if things fall apart.

Doesn’t need the onion shells. Quadruple spices. Added sumac and aleppo

New to stuffing / rolling onions asin this delicious recipe, I thought a video would be helpful. Sometimes NYT Cooking videos can be found on youtube but not for this recipe. So I referenced others. For cooks who also might find video helpful on handling / rolling onions I'll link here. The handling of onions is at 00:42 - 1:17, 1:55-2:20 & 2:50-3:15. https://www.youtube.com/watch?v=rDSuRL0H6hY

Am I the only one who doesn't understand the onion-cutting directions? Also with no microwave, maybe I would try roasting in the oven to preserve flavor.

Penzeys has whole green pods, you will have to grind them in a mortar and pestle. Or any Indian foods market will have the whole pods and ground. Regular ground will work as well.