Name: Stuffed Onions with Lamb and Port Wine Sauce Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: American
Ingredients: 6 to 8 yellow onions; 4 shallots, finely chopped; 1 garlic clove, minced; 1 lb ground American lamb; 6 oz Boursin cheese; 8 oz gouda, shredded; ½ bunch fresh parsley, chopped; 4 scallions, chopped; 1 tbsp fresh rosemary, chopped; ½ tsp kosher salt; 1 tsp smoked paprika; 1 tsp onion powder; ½ tsp black pepper; 1½ cups port wine; 1 tbsp red miso; 2 tbsp balsamic vinegar; 1 cup beef bone broth; 2 tbsp hot water; 1½ tsp cornstarch; Balsamic glaze; Fresh chives, chopped; Fresh parsley, chopped; Boursin cheese (extra for topping); Pomegranate arils

Ingredients

6 to 8 yellow onions

4 shallots (finely chopped)

1 garlic clove (minced)

1 lb ground American lamb

6 oz Boursin cheese

8 oz gouda (shredded)

½ bunch fresh parsley (chopped)

4 scallions (chopped)

1 tbsp fresh rosemary (chopped)

½ tsp kosher salt

1 tsp smoked paprika

1 tsp onion powder

½ tsp black pepper

1½ cups port wine

1 tbsp red miso

2 tbsp balsamic vinegar

1 cup beef bone broth

2 tbsp hot water

1½ tsp cornstarch

Balsamic glaze

Fresh chives (chopped)

Fresh parsley (chopped)

Boursin cheese (for topping)

Pomegranate arils

Instructions

Step 1: Prepare the onions by peeling and trimming both ends. Make a vertical slit down one side of each onion, stopping halfway to keep it intact. Boil in salted water for 12 to 16 minutes until just tender. Remove and cool until easy to handle.

Step 2: Heat a large skillet over medium heat. Add finely chopped shallots and cook until softened and translucent, about 3 to 4 minutes. Add minced garlic and cook for 30 seconds more. Transfer to a mixing bowl and let cool slightly.

Step 3: To the bowl, add ground lamb, Boursin cheese, shredded gouda, chopped parsley, scallions, rosemary, kosher salt, smoked paprika, onion powder, and black pepper. Mix gently until just combined.

Step 4: In a saucepan over medium heat, combine port wine, red miso, and balsamic vinegar. Simmer until reduced by half. Add beef bone broth, taste, and adjust seasoning.

Step 5: Mix cornstarch with hot water until smooth, then whisk into the sauce. Simmer until lightly thickened.

Step 6: Preheat oven to 425℉ (220℃).

Step 7: Carefully peel the cooled onions into individual layers. Spoon about 1½ to 2 tablespoons of the lamb filling onto each layer and roll to enclose the filling.

Step 8: Arrange stuffed onion rolls snugly in a baking dish. Pour sauce over the top. Cover tightly with foil and bake for 35 minutes.

Step 9: Remove the foil and bake uncovered for another 20 to 25 minutes, until onions are tender and lamb reaches an internal temperature of 160°F (71°C).

Step 10: Drizzle with balsamic glaze and sprinkle with chopped chives and parsley. Add a small dollop of Boursin cheese on each roll and scatter pomegranate arils before serving.

Tips & Variations

Use red wine or grape juice as a substitute if port wine is unavailable.

For extra flavor, toast the rosemary before adding to the filling.

Swap gouda for cheddar or gruyere for a different cheese profile.

To make this dish vegetarian, substitute lamb with cooked lentils or finely chopped mushrooms.

Allow the onions to cool completely before peeling to prevent tearing.

FAQs

Can I prepare this dish in advance?

Yes, you can prepare the lamb filling and onions a day ahead and store them separately in the refrigerator. Assemble and bake just before serving for the best texture and flavor.