Stuffed Onions with Meat

Peel the onions and slice off the tops, then carefully hollow out the centers using a spoon or melon baller, leaving a sturdy outer shell of two to three layers intact. Reserve the scooped-out onion flesh for later use.

Finely chop the reserved onion flesh and combine it with the ground or minced meat, seasoning the mixture with salt, pepper, and any desired spices until well incorporated.

Heat a drizzle of oil in a pan over medium heat and briefly sauté the meat and onion mixture for 3 to 4 minutes until lightly browned, then remove from heat and allow it to cool slightly.

Carefully pack the cooked meat mixture into each hollowed-out onion shell, filling them generously without overstuffing so the shells remain intact.

Heat a thin layer of oil in a deep oven-safe pan or braising dish over medium-high heat, then place the stuffed onions upright and sear the bottoms for 2 to 3 minutes until lightly golden.

Pour the chicken stock into the pan around the onions until it reaches about halfway up their sides, then bring the liquid to a gentle simmer.

Cover the pan with a lid or foil and transfer it to a preheated oven at 180°C (350°F), braising the stuffed onions for 35 to 40 minutes until the onion shells are tender and caramelized.

Remove the stuffed onions from the oven and let them rest for 5 minutes before serving, spooning the reduced braising juices over them as a flavorful sauce.