Ingredients

• Onion Shells:

• 6–8 small to medium yellow onions

• Hot water + salt for soaking

• Bulgur & Dried Fruit Stuffing:

• 1 cup bulgur (soaked in hot water for 35 mins and drained)

• 2 medium carrots (grated)

• Chopped leftover onion cores

• 2 tbsp olive oil

• 1 tbsp brown sugar

• ½ cup chopped mixed dried fruits (light & dark raisins, dried cranberries, dried apricots)

• 1 lightly charred cinnamon stick

• 1 tsp salt, ½ tsp black pepper, ½ tsp Ras el Hanout (or baharat)

• Sweet Tomato & Silan Sauce:

• 1 can (400g) whole peeled tomatoes

• 1 small can (100g) tomato paste

• ¼ cup fresh cilantro (coriander)

• 1–2 tbsp silan (date syrup)

• 2 tbsp plum sauce

• 1 tbsp sweet chili sauce

• 1 tsp sweet paprika, salt & pepper to taste

Method

1. 01

   Prepare Onions: Peel the onions. Using a sharp knife, make a single vertical cut from the top to the stem, stopping at the center core. Soak onions in hot salted water for 35 minutes until soft and pliable. Finely chop the inner cores and set aside for the filling.

2. 02

   Sauté Aromatics: Heat olive oil in a wide pot. Sauté the chopped onion cores and grated carrots for 15 minutes over medium heat until softened. Add 1 tbsp brown sugar and caramelize lightly.

3. 03

   Mix Stuffing: Transfer cooked carrots and onions to a mixing bowl. Add drained soaked bulgur, chopped dried fruits, charred cinnamon stick, salt, black pepper, and Ras el Hanout. Mix thoroughly and allow to cool slightly.

4. 04

   Assemble Stuffed Onions: Gently peel away individual softened onion layers. Place a heaped tablespoon of the bulgur filling inside each layer and roll tightly. Arrange stuffed onions snugly, seam-side down, in a wide ovenproof pot or baking dish.

5. 05

   Blend Sauce: In a blender or food processor, combine whole peeled tomatoes, tomato paste, cilantro, silan, plum sauce, sweet chili sauce, sweet paprika, salt, and black pepper. Blend until smooth. Taste and adjust seasoning as desired.

6. 06

   Bake Stuffed Onions: Pour the blended tomato sauce evenly over the packed stuffed onions. Cover tightly with parchment paper and a layer of aluminum foil. Bake in a preheated oven at 165°C (330°F) for 45 minutes.

7. 07

   Caramelize & Serve: Uncover the foil and check if the onions are tender and translucent. If needed, bake uncovered for an additional 10 minutes for a deep golden caramelization. Allow to rest for 10–15 minutes before serving.

8. 08

   Chef's Bonus Tip: Leftover filling? Simply sauté it briefly in a pan with a drop of olive oil for an incredible standalone Tu BiShvat side dish! Stuffed onions taste even better the next day.