Roasted Stuffed Red Onions

Ingredients

• 8 servings pepper black freshly ground
• 5 cups rice white cooked
• 2  bay leaves dried
• 1.5 teaspoons mint dried
• 1 cup wine dry white divided
• 0.5 cup optional: dill fresh finely chopped
• 4  garlic clove finely chopped
• 0.5 pound ground beef 
• 1 tablespoon kosher salt plus more
• 4 tablespoons juice of lemon fresh divided
• 1 teaspoon lemon zest finely grated
• 0.5 cup olive oil extra virgin extra-virgin divided
• 2 teaspoons oregano dried
• 8 medium onion red trimmed peeled

Equipment

• bowl
• oven
• knife
• pot
• baking pan
• slotted spoon

Directions

1. Cook onions in a pot of boiling saltedwater until slightly softened, about10 minutes. Using a slotted spoon,transfer to a large bowl; let cool slightly.
2. Working with 1 onion at a time, makea lengthwise slit from top to bottomwith a paring knife, cutting through2-3 layers of onion, depending on thicknessof layers. Gently remove insidelayers, allowing outer 2-3 layers to holdtheir shape. Finelychop enough of the inside layers tomeasure 1 cup.
3. Heat 1/4 cup oil in a large heavy skilletover medium heat.
4. Add garlic andchopped onions; cook, stirring often,until soft, about 2 minutes.
5. Add 1 tablespoonsalt, beef, bay leaves, oregano, andmint; cook, breaking up meat with theback of a spoon, until meat is cookedthrough, 2-3 minutes. Stir in rice, 1/2 cupwine, and 2 tablespoons lemon juice; cook,stirring often, until liquid is absorbed,about 3 minutes.
6. Add dill and zest; mixwell. Season filling with salt and pepper.
7. Preheat oven to 400°F. Spoon about1/2 cup filling into each onion (it shouldbe tightly packed).
8. Place onions in a13x9x2" baking dish, stuffed side up;drizzle with 1/4 cup oil, 1/2 cup wine, and2 tablespoons lemon juice.
9. Roast onions until crispy on topand slightly browned, about 30 minutes.
10. Serve hot or at room temperature.