Preparation

• Step 1

  Fill up a large pot halfway with water and bring it to a boil over high heat.

• Step 2

  Peel and cut off the roots off of the onions. Make a lengthwise slit to reach the center of  each onion (cutting only halfway through the onions). 

• Step 3

  Once the water is boiling, add the onions into the pot and boil for about 10 to 15 minutes or until the onions soften and their layers start separating. Drain the onions and set aside until cool enough to handle.

• Step 4

  Make the stuffing: Place the beef, allspice, rice and salt into a bowl and mix until combined. 

• Step 5

  Gently peel the layers of each onion making sure each layer stays intact and does not tear.

• Step 6

  Place about 1 to 2 tablespoons of the meat mixture into one end of the inside of a piece of onion. Roll up the onion layer to seal the meat mixture and create a torpedo shape. Repeat, filling and shaping the remaining onion layers with the meat mixture.

• Step 7

  Preheat the oven to 360 degrees.

• Step 8

  Make the sauce: Place the pomegranate molasses, water, salt and sugar into a bowl and mix until combined. 

• Step 9

  Place the onions into a medium sized baking pan. Pack the stuffed onions tights and place them in two layers if needed.

• Step 10

  Pour the sauce over the onions. Add enough water to cover ¾ the way up the onions. Cover the baking pan with aluminum foil and bake in the oven for about 30 minutes or until the rice and meat is cooked. Uncover and continue cooking for another 15 to 20 minutes until the sauce thickens. 

• Step 11

  Serve hot.