Ingredients
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4 large Vidalia onions, peeled
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1/2 lb 90% lean ground beef
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1/4 tsp ground allspice
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1/4 tsp dried dill weed
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2 lemons for juice
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2 tbsp chopped fresh flat leaf parsley
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1/4 tsp kosher salt
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1/2 tsp ground black pepper
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1 large egg
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2 tbsp all-purpose flour
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2 tbsp olive oil
Steps
1
Cut onions in half crosswise, scoop out centers to make shells. Chop the removed onion. Combine 3 Tablespoons chopped onion with beef, allspice, dill, 2 Tablespoons lemon juice, parsley, salt, pepper and egg. Fill onion shells with meat mixture, mounding over the top. Dust tops with flour. Heat oil in a large skillet over medium heat. Fry filled onions in the oil, meat side down, just until brown and remove.
2
In the skillet, arrange remaining chopped onion in a layer. Add juice of one lemon and enough water to cover. Place filled onions, meat side up, over onion layer. Simmer, covered, for about 1 hour or until filled onions are soft, adding water if needed to chopped onion layer to create steam.
