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Onion Thrones

West African-Style Baked Onions Stuffed with Spiced Tomato, Pepper, and Rice

1 hour 10 minutes
Serves 4
DinnerAfricanGluten-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take

Inspired by Nigerian party classics, these stuffed onions bring all the drama to the dinner table. You'll learn the magic of seasoning rice with a tomato-pepper base, a trick that's the backbone of great jollof and so much more.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat oven to 375°F. Fill a large pot with water and bring to a boil.
  2. 02
    Cut about 1/2 inch off the top of each onion. Carefully scoop out the centers using a spoon, leaving 2-3 layers to form a thick-walled shell. Reserve the centers for the filling. Blanch the hollowed onions in boiling water for 5 minutes, then drain and cool.
  3. 03
    Rinse rice in a fine mesh strainer until water runs mostly clear. Set aside.
  4. 04
    Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add half the chopped reserved onion centers, garlic, and ginger. Sauté until fragrant, about 2 minutes.
  5. 05
    Stir in the tomato paste, smoked paprika, cayenne, thyme, and bay leaf. Cook for 1 minute to bloom the spices.
  6. 06
    Add chopped tomatoes and bell pepper. Cook, stirring, until the tomatoes start to break down and the mixture is jammy, about 8 minutes.
  7. 07
    Add rinsed rice, stir well, and season with 1 teaspoon kosher salt and black pepper. Cook for 2 minutes, letting the rice toast slightly.
  8. 08
    Pour in broth. Bring to a boil, then reduce heat to low. Cover and simmer for 12 minutes or until rice is just tender and liquid is absorbed. Remove from heat and let sit, covered, 10 minutes.
  9. 09
    Fluff the rice mixture with a fork. Remove bay leaf. Taste and adjust seasoning if needed.
  10. 10
    Brush a baking dish with remaining oil. Stand hollowed onions upright in dish. Fill each onion with rice mixture, packing gently. Mound extra filling on top if it doesn’t all fit.
  11. 11
    Cover dish with foil and bake 25 minutes. Uncover and bake another 10-15 minutes, until tops are golden and onions are tender.
  12. 12
    Sprinkle with scallions before serving.

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