Sweet and Sour Stuffed Onions
Prep Time
Cook Time
Total Time
Stuffing these onions takes a little time, but it is well worth the effort.
Recipe Type: Entree
Cuisine: Middle Eastern
Yield: 4 to 6 servings
  • 3 large white or Spanish onions
  • 1 (14-ounce) jar plain tomato sauce
  • 1 (14-ounce) can jellied cranberry sauce
  • ¼ cup pomegranate molasses*
  • 1 pound ground beef
  • ¼ cup breadcrumbs
  • ¼ cup long grain rice
  • ¼ cup golden raisins (soaked in hot water for 5 minutes if very dry)
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin
  • Salt and pepper
  • Chopped parsley or cilantro, for garnish
  1. Cut a deep slit down the side of each onion from top to root end and peel off the outer skin. Put into a large pot of water and simmer for 20 minutes, until softened. Remove and pat dry.
  2. Once cool enough to handle, carefully separate the onion layers and leave to dry. Roughly chop the middle section that can’t be stuffed and reserve.
  3. Put the tomato sauce, cranberry sauce, 2 tablespoons pomegranate molasses, and all but ¼ cup reserved chopped onion in a deep saucepan with a lid and heat until fully combined and just simmering.
  4. Thoroughly mix together the ground beef, breadcrumbs, rice, cinnamon, cumin, remaining 2 tablespoons pomegranate molasses and reserved ¼ cup chopped onion. Season with salt and pepper.
  5. Take one onion layer and put a small amount of meat filling in the center. Roll tightly and place in the sauce, seam-side down. Repeat with remaining onion and filling. (If you have any meat leftover, form into meatballs and place in the sauce as well.)
  6. Cover the pot and simmer for 90 minutes, shaking occasionally (do not uncover).
  7. Remove from the heat and serve (or allow to cool, refrigerate, and heat up before serving – the flavors only get better). Garnish with chopped parsley or cilantro.
*Pomegranate molasses, also called pomegranate syrup or concentrate, is available in many supermarkets and most Middle Eastern stores. Alternately, you can make your own by boiling down pomegranate juice until thick and syrupy. Tamarind concentrate would make a good alternative as well.

Kosher meat

Can be made gluten free with gf breadcrumbs or alternative
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/sweet-and-sour-stuffed-onions/