Description
Delight in these elegant Stuffed Onions with Lamb and Port Wine Sauce, a sophisticated dish where tender onion layers envelop a savory ground lamb filling enhanced with creamy Boursin and gouda cheeses. Finished with a rich port wine reduction and a hint of balsamic glaze, this recipe offers a perfect balance of flavors and textures, ideal for a special dinner or festive occasion.
Ingredients
Scale
Onions and Filling
- 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
Port Wine Sauce
- 1½ cups port wine
- 1 tbsp red miso
- 2 tbsp balsamic vinegar
- 1 cup beef bone broth
- 2 tbsp hot water
- 1½ tsp cornstarch
To Finish
- Balsamic glaze
- Fresh chives, chopped
- Fresh parsley, chopped
- Boursin cheese (extra for topping)
- Pomegranate arils
Instructions
- Prepare the Onions: Peel the onions and trim both ends. Cut a single vertical slit down one side of each onion, stopping halfway to keep them intact. Boil in salted water for 12 to 16 minutes until just tender. Remove and cool until easy to handle.
- Prepare the Filling: Heat a large skillet over medium heat. Add the finely chopped shallots and cook until softened and translucent, about 3 to 4 minutes. Add the minced garlic and cook for 30 seconds. Transfer mixture to a bowl and cool slightly. Combine with ground lamb, Boursin cheese, shredded gouda, chopped parsley, scallions, rosemary, kosher salt, smoked paprika, onion powder, and black pepper. Mix gently until just combined.
- Make the Sauce: In a saucepan over medium heat, combine port wine, red miso, and balsamic vinegar. Simmer until reduced by half. Add beef bone broth and adjust seasoning to taste. In a small bowl, mix cornstarch with hot water to make a slurry, then whisk into sauce. Simmer until sauce lightly thickens.
- Preheat Oven: Set oven to 425°F to prepare for baking the stuffed onions.
- Stuff the Onions: Gently peel the cooled onions into individual layers. Place 1½ to 2 tablespoons of the lamb mixture inside each layer. Roll the onion layer carefully around the filling to enclose it fully.
- Bake the Stuffed Onions: Arrange stuffed onions snugly in a baking dish. Pour the prepared sauce over them. Cover the dish tightly with foil and bake for 35 minutes. Remove foil and bake uncovered for an additional 20 to 25 minutes until onions are tender and lamb reaches an internal temperature of 160°F.
- Finish and Serve: Drizzle balsamic glaze over the baked onions. Sprinkle with chopped chives and parsley. Top each lamb roll with a small dollop of Boursin cheese and scatter pomegranate arils over the top for garnish and added freshness.
Notes
- Ensure the lamb is fully cooked to an internal temperature of 160°F for safety.
- Boiling onions before stuffing softens them to allow easy peeling and rolling.
- The port wine sauce can be made ahead and reheated gently before baking.
- Use fresh pomegranate arils for a vibrant, tart contrast.
- For a milder flavor, reduce the amount of smoked paprika.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: stuffed onions, lamb recipe, port wine sauce, baked lamb, savory lamb dish, onion rolls, gourmet dinner recipe
